Crispy Almond Baked Fish
Transform your weeknight dinners with this irresistible Crispy Almond Baked Fish, a light yet flavorful dish that’s as healthy as it is satisfying. Perfectly flaky white fish fillets like cod, tilapia, or haddock are coated in a golden crust made from coarsely ground almonds, panko breadcrumbs, Parmesan cheese, and a hint of lemon zest, creating a delightful combination of texture and taste. Infused with garlic and fresh parsley, the nutty crust is baked to perfection, offering a crispy exterior without the need for frying. Ready in just 35 minutes, this easy baked fish recipe is perfect for busy families and pairs beautifully with a squeeze of fresh lemon. Whether you're looking for a gluten-conscious dinner idea (swap in gluten-free breadcrumbs!) or a crowd-pleasing main dish, this protein-packed recipe is bound to impress.
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Recipe Information
Ingredients
- 4 pieces White fish fillets (e.g., cod, tilapia, or haddock)
- 1 cup Raw almonds
- 0.5 cup Panko breadcrumbs
- 0.25 cup Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Garlic powder
- 1 teaspoon Lemon zest
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 unit Large egg
- 1 tablespoon Olive oil or nonstick spray
- 4 pieces Lemon wedges (for serving)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it with olive oil or nonstick spray.
In a food processor, pulse the almonds until they are coarsely ground, resembling coarse crumbs. Be careful not to over-process into almond butter.
Transfer the ground almonds to a shallow dish and mix in the panko breadcrumbs, Parmesan cheese, parsley, garlic powder, lemon zest, salt, and black pepper. Stir until well combined.
In another shallow dish, beat the egg until frothy.
Pat the fish fillets dry with paper towels, then dip each fillet into the beaten egg, ensuring it’s coated evenly.
Press each fish fillet firmly into the almond breadcrumb mixture, coating both sides completely. Press gently to help the coating stick.
Place the coated fish fillets onto the prepared baking sheet. Drizzle each fillet lightly with olive oil or spray with nonstick spray to encourage browning.
Bake the fish in the preheated oven for 18–20 minutes, or until the coating is golden brown and the fish flakes easily with a fork. The internal temperature should reach 145°F (63°C).
Remove the fish from the oven and let it rest for 2 minutes. Serve warm with lemon wedges on the side for added brightness.
Nutrition Facts
Calories |
464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.5 g | 33% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 532 mg | 23% | |
| Total Carbohydrate | 28.4 g | 10% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 7.4 g | ||
| Protein | 37.4 g | 75% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 242 mg | 19% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 920 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
