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Almond-crusted fish

Name: Almond-crusted fish
Total time: 25 min
Yield: 4 serves
Ingredients: 4 fillets Firm white fish (about 150 g each); 120 g Almond meal; 1 tsp Australian black peppercorns, cracked; 1 tsp Sweet paprika; 1/2 tsp Pink Himalayan salt, fine; 2 tbsp Extra virgin olive oil; 1 Egg, beaten; 1 Lemon, cut in wedges

A weeknight main with almond meal, peppercorns and lemon.

A 25-minute main. Almond meal stands in for breadcrumbs. Works with any firm white fish. Plate with greens and a wedge of lemon.

Time: 25 min
Serves: 4
Difficulty: medium
Course: main

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Ingredients

4 serves

4 filletsFirm white fish (about 150 g each)
120 gAlmond meal
1 tspAustralian black peppercorns, cracked
1 tspSweet paprika
1/2 tspPink Himalayan salt, fine
2 tbspExtra virgin olive oil
1Egg, beaten
1Lemon, cut in wedges

Method

Pat the fish dry. Season both sides with half the salt and pepper.
Mix the almond meal with the paprika, the rest of the pepper and the remaining salt on a flat plate.
Dip each fillet in the beaten egg, then press into the almond mix on both sides.
Heat the olive oil in a heavy pan over medium heat.
Cook the fish 3 to 4 minutes per side, until the crust is gold and the fish flakes.
Rest on paper towel for a minute. Serve with lemon wedges.

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