Almondine fish

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Fish Almondine Recipe Pioneer Woman, Cod Almondine Baked Fish, Groper Fish Recipe, Catfish Almondine, Snapper Almondine, Almondine Fish, Sole Almondine Recipe, Fish Almondine Recipe, Seafood Board

It's been maybe 25 years since I last made this dish so I thought it was time to revisit this classic. Almondine (or Amandine), a sauce made with sliced almonds in a butter sauce with a squeeze of lemon, is typically served over pan-fried sole or trout, but also works well with tilapia, cod, or other mild white fish. I cut the richness of the butter with a little olive oil and white wine and the Asian side of me had to serve this with white rice instead of potatoes to soak up all that yummy…

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Catfish Almondine, Trout Almondine Recipe, Almondine Fish, Sole Almondine Recipe, Fish Almondine Recipe, Speckled Trout Recipe, Trout Fillet Recipes, Lenten Meals, Air Fried Fish

This is a simple and versatile recipe. It lends well to any type of white fish, such as: perch, tilapia, whitefish, halibut, etc. It might even work well with salmon, but I haven't tried that yet. I love the crusty, delicious almond coating. If you can't find Panko breadcrumbs, you could try regular bread crumbs. I like to serve this alongside wild rice and a nice salad for a simple and pretty healthy meal.

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Recipe: Baked Breaded Cod Low Calorie Meal Ideas, Breaded Cod, Best Fish Recipes, Low Calorie Meal, Baked Cod, Cod Recipes, Baked Fish, Whole Foods Market, Fish Dishes

This simple preparation of cod has been a favorite for generations. Using pieces of fillet equal in thickness is important for ensuring even baking; if you have any pieces that are particularly thick or thin you may want to bake them in a separate pan to ensure that they are not over or under baked.

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Roasted White Fish With Lemony Almondine Recipe - NYT Cooking Peach Pie Bars, Roasted Squash Soup, Ny Times Recipes, Roasted Fish, Chicken Parmesan Meatballs, Creamy Cauliflower Soup, Cauliflower Gratin, Tomato Curry, Recipes For The Family

Fish almondine, a variation on a classic meunière, combines toasted sliced almonds, brown butter and lemon juice as a sauce for sautéed, flour-dusted fillets. In this easy, weeknight-appropriate version, the fish is roasted, skipping the flour, for a more delicate result. Then, the sauce gets extra citrus intensity from a bit of grated lemon zest. Flaky white fish, or trout, is most traditional here. But the winning mix of brown butter, lemon and almonds is equally good on any kind of…

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