Trout Amandine

Trout Amandine

0 Reviews
From: Diabetic Living Magazine

Trout Amandine is a classic French dish with a crunchy almond crust that's fried in a brown butter sauce. Our makeover version is baked instead of fried, and because the fillets are coated in buttermilk and breadcrumbs, you'll still enjoy a crispy and golden crust.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 4 (4 ounce) fresh or frozen skinless trout, cod, tilapia, or halibut fillets, ½- to 1-inch thick
  • ¼ cup buttermilk
  • ½ cup panko breadcrumbs
  • 2 tablespoons chopped fresh parsley or 2 teaspoons dried
  • ½ teaspoon dry mustard
  • ¼ teaspoon salt
  • ⅛ teaspoon ground pepper
  • ¼ cup sliced almonds, coarsely chopped
  • 1 tablespoon butter, melted

Preparation

  • Prep

  • Ready In

  1. Thaw fish, if frozen. Grease a shallow baking pan; set aside. Preheat oven to 450°F. Rinse the fish; pat dry with paper towels. Measure thickness of the fish.
  2. Pour buttermilk into a shallow dish. Combine breadcrumbs, parsley, dry mustard, salt, and pepper in another shallow dish. Dip the fish into the buttermilk, then into the breadcrumb mixture, coating it on both sides. Place the coated fish in the prepared baking pan.
  3. Sprinkle the fish with almonds. Drizzle melted butter over the fish. Bake for 4 to 6 minutes per ½-inch thickness of fish or until the fish flakes easily when tested with a fork.

Nutrition information

  • Serving size: 1 fillet
  • Per serving: 200 calories; 2 g fat(2 g sat); 1 g fiber; 8 g carbohydrates; 24 g protein; 56 mg cholesterol; 266 mg sodium;
  • Carbohydrate Servings: ½
  • Exchanges: 3 lean protein, 1 fat, ½ starch

Reviews 0