Fish Almondine is baked white fish topped with a buttery almond topping. It is one of my favorite ways of preparing white fish. It's quick and easy, too. You can use flounder, tilapia, cod or other firm white fish in this recipe.
The fish is dredged in a seasoned flour before baking. Use your favorite seasoned salt to season the flour. I like to use Tastefully Simple Seasoned Salt.
This recipe came from my Uncle Leon. He was Mom's older brother. Uncle Leon and his son, William, spent some of their vacation time with us each year when I was in high school. There was always a lot of cooking when they came to visit. There was always at least one fish dish made. This recipe was one of them. We called it Uncle Leon's Fish Bake. Sometime later, I ran across recipes for Fish Almondine and discovered they were similar to Uncle Leon's recipe.
Another recipe that Uncle Leon gave us is Hearty Chicken Bake. It is a baked chicken casserole with a mashed potato and crispy fried onions shell. The shell is filled with a cream of chicken, vegetables and chicken mixture. Top with more crispy fried onions, if desired. Yum! I altered Uncle Leon's recipe to be dairy-free, but you can use dairy products. Hearty Chicken Bake is another favorite recipe. It is comfort food at its best.
OK, back to Fish Almondine! 😉
Uncle Leon's original recipe calls for broiling the fish. I prefer to bake the fish. You can bake, broil, or even pan fry the fish. It's that buttery almond topping that makes this dish. I like to serve this dish with a side of rice and steamed vegetables. The buttery almond topping goes well on top of rice and steamed vegetables, too!
I hope you enjoy Fish Almondine!
Fish and coating
- 1 pound flounder or tilapia or other white fish
- 1/4 cup all-purpose flour
- 1 tablespoon seasoned salt
- 1 teaspoon paprika
- 1/4 teaspoon black pepper
- 1 tablespoon butter
- 1/4 cup butter, melted
- 1/2 cup sliced almonds
- 1 tablespoon lemon juice
- 1 teaspoon parsley
- Preheat the oven to 350F.
- Lightly spray a large casserole dish with cooking spray or coat with butter.
- Whisk together the flour, seasoned salt, pepper and paprika.
- Dredge the fish through the flour then place in the casserole dish. If your fish has skin attached, place them skin side down.
- Drizzle the melted butter over the fish.
- Bake for 20 minutes or until the fish is done. If you prefer, you can broil the fish.
- Melt the butter in a small skillet over medium heat.
- Add the almonds and cook until the almonds begin to brown.
- Remove the skillet from the heat then add the lemon juice and parsley. Stir to combine.
- Spoon the almonds over the fish and serve.