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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.”
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
1Thaw 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.
2Pour 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.
3Sprinkle 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.