Name: Trout Amandine
Total time: 20 min
Ingredients: 4 (4 ounce) fresh or frozen skinless trout, cod, tilapia, or halibut fillets, 1/2- 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

Ingredients

4 (4 ounce) fresh or frozen skinless trout, cod, tilapia, or halibut fillets, 1/2- 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

Directions

Step 1

Thaw fish, if frozen. Grease a shallow baking pan; set aside. Preheat oven to 450 degrees F. Rinse the fish; pat dry with paper towels. Measure thickness of the fish.

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Step 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.
Step 3

Sprinkle the fish with almonds. Drizzle melted butter over the fish. Bake for 4 to 6 minutes per 1/2-inch thickness of fish or until the fish flakes easily when tested with a fork.

Nutrition Facts

Serving Size: 1 fillet

Per Serving:

200 calories; protein 24g; carbohydrates 8g; dietary fiber 1g; fat 2g; saturated fat 2g; cholesterol 56mg; sodium 266mg.

Exchanges:

3 lean protein, 1 fat, 1/2 starch

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Nutrition Facts

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Ingredients

Directions

Nutrition Facts