Fish Amandine

Fish Amandine

2 Reviews
From: Diabetic Living Magazine

In this quick dinner recipe, fresh tilapia fillets are dipped in a buttermilk-panko coating, sprinkled with almonds and Parmesan, drizzled with melted butter and red pepper and baked until flakey. It may sound complicated, but it takes just 20 minutes from start-to-finish!

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 4 (4 ounce) fresh or frozen skinless tilapia, trout or halibut fillets, ½- to 1-inch thick
  • ¼ cup buttermilk
  • ½ cup panko bread crumbs or fine dry bread crumbs
  • 2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley flakes
  • ½ teaspoon dry mustard
  • ¼ teaspoon salt
  • ¼ cup sliced almonds, coarsely chopped
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon butter, melted
  • ⅛ teaspoon crushed red pepper


  • Prep

  • Ready In

  1. Thaw fish, if frozen. Preheat oven to 450°F. Grease a shallow baking pan; set aside. Rinse fish; pat dry with paper towels. Measure thickness of fish.
  2. Pour buttermilk into a shallow dish. In another shallow dish, combine bread crumbs, parsley, dry mustard and salt. Dip fish into buttermilk, then into crumb mixture, turning to coat. Place coated fish in the prepared baking pan.
  3. Sprinkle fish with almonds and Parmesan cheese; drizzle with melted butter. Sprinkle with crushed red pepper. Bake 4 to 6 minutes per ½-inch thickness of fish or until fish flakes easily when tested with a fork.

Nutrition information

  • Serving size: 4 ounces
  • Per serving: 209 calories; 9 g fat(3 g sat); 1 g fiber; 7 g carbohydrates; 26 g protein; 34 mcg folate; 67 mg cholesterol; 1 g sugars; 288 IU vitamin A; 3 mg vitamin C; 70 mg calcium; 1 mg iron; 302 mg sodium; 414 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 3½ lean protein, ½ fat, ½ starch

Reviews 2

August 01, 2019
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By: Julie L
This is a simple and delicious fish recipe. I make it with flounder and we all love it. I've made it several times, it's my go to fish recipe these days.
December 12, 2018
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By: Rebecca H
This recipe is a very easy and filling dish. The buttermilk made the dish and made the fish extra moist. It also works very well replacing the fish with chicken (with some temp and time adjustments of course). I would make this again!
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