Almond-Crusted Fish Fillet with Vegetables

This delightful dish combines the lightness of fish fillets with a crunchy almond crust, paired beautifully with a medley of seasonal vegetables. Perfect for a dinner party or a weeknight meal, this recipe brings together the flavors of dill, lemon, and almonds, enriching the mild flavors of the fish. The dish is both elegant and easy to make, ensuring you impress without spending hours in the kitchen. The real beauty of this meal lies in the contrast of textures and flavors — the soft interior of the fish, the crispy almond crust, and the tender vegetables create a harmonious combination. With fresh ingredients and a straightforward preparation process, cooking becomes an enjoyable experience and the dish a pleasure to savor. This meal is not only delicious but also nutritious, incorporating a healthy balance of protein and vegetables. Understanding the cooking process and careful attention to timing ensures that the fish retains its moisture and the vegetables their vibrant colors and flavors. Serve with a simple side salad or your favorite glass of white wine for a complete dining experience. Whether you’re a novice or seasoned cook, this recipe is approachable yet impressive, making it a favorite in any kitchen.

Ingredients

Main Ingredients

• 4 small potatoes, quartered
• 100 g green beans, cut into 4 cm pieces
• 4 plum tomatoes, peeled and quartered
• 2 small zucchinis, cut into finger-thick slices
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 fish fillets (preferably sea bass or cod)
• 100 g almond flakes
• 3 tbsp flour
• 2 eggs
• 1 tbsp lemon juice
• 2 bunches of fresh dill, finely chopped

Spices and Sauces

• 2 tbsp olive oil
• Salt
• Pepper
• 1 tbsp mixed herbs
• 3 tbsp vegetable broth
• 4 tbsp cooking oil

Preparation Time

Total Time: 60 minutes

Step-by-Step Instruction

1. Prepare the Vegetables: Wash, peel, and quarter the potatoes. Clean the green beans and cut them into 4 cm pieces. Peel the plum tomatoes and cut them into quarters. Wash the zucchinis, trim the ends, and slice them into finger-thick rounds. Chop the onion and mince the garlic.

2. Cook the Vegetables: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Sauté the chopped onion and minced garlic until they become translucent, about 2-3 minutes.

3. Sauté the Main Ingredients: Add the potatoes, green beans, and zucchini to the skillet. Cook on high heat, stirring occasionally, until they are lightly browned. This should take about 5-7 minutes.

4. Simmer with Tomatoes: Add the quartered tomatoes, mixed herbs, a pinch of salt, pepper, and 3 tablespoons of vegetable broth to the skillet. Bring to a boil, then reduce the heat to low and cover. Let it simmer for about 15 minutes, allowing all the flavors to meld together.

5. Prepare the Fish Fillets: Season the fish fillets with salt on both sides. In a shallow dish, mix the finely chopped dill with almond flakes and a bit of pepper. In another shallow dish, beat the eggs with a tablespoon of lemon juice.

6. Coat the Fish: Dredge each fillet first in flour, ensuring it is well coated, then dip in the egg mixture, and finally press into the almond-dill mixture, making sure all sides are well covered.

7. Cook the Fish: Heat 4 tablespoons of cooking oil in a large pan over medium-high heat. Carefully place the fillets in the pan and fry for about 3 minutes on each side, until golden brown and cooked through. The fish should flake easily with a fork.

8. Serve: Arrange the crispy fish fillets on a platter alongside the vibrant vegetable medley. Serve immediately, garnished with additional dill if desired.

Tips

• Substitutions: If almond flakes are unavailable, try using crushed walnuts or hazelnuts for the crust.
• Timing: Cooking times can vary depending on the thickness of the fish fillets. Adjust as necessary to prevent overcooking.
• Extra Flavor: Add a splash of white wine to the vegetables for extra depth of flavor during the last few minutes of cooking.

Nutrition

• Calories: Approximately 450 per serving
• Protein: 30g
• Fats: 30g
• Carbohydrates: 25g

Variations

• Vegetarian Option: Substitute the fish with large slices of eggplant or firm tofu for a vegetarian delight.
• Gluten-Free: Use gluten-free flour and breadcrumbs for those with gluten sensitivity.

Serving Suggestions

• Pair this dish with a light green salad or roasted asparagus.
• Freshly baked bread or rice can complement the meal nicely.

Best Places

• Le Bernardin - Renowned for its refined and elegant presentation of seafood. Location: 155 West 51st Street, New York City, USA.

• Nobu - Offers a sophisticated fusion of Japanese cuisine with a touch of innovation. Location: 105 Hudson Street, New York City, USA.

• The Fat Duck - Known for avant-garde cooking techniques and a multisensory dining experience. Location: High Street, Bray, United Kingdom.

• Gaggan - Celebrated for contemporary Indian cuisine with playful presentations. Location: 68/1 Soi Langsuan, Bangkok, Thailand.

• Osteria Francescana - A beautiful blend of traditional Italian ingredients and modern gastronomy. Location: Via Stella 22, Modena, Italy.

• Mugaritz - Famous for embracing innovative culinary techniques and thought-provoking dishes. Location: Aldura Aldea, Errenteria, Spain.

• Quintonil - Offers contemporary Mexican cuisine that emphasizes local ingredients. Location: Newton 55, Mexico City, Mexico.

• D.O.M. - Features a unique mix of Brazilian flavors and Amazonian ingredients. Location: Rua Barão de Capanema 549, São Paulo, Brazil.

• La Mar Cebicheria Peruana - Specializes in authentic Peruvian dishes with a seafood focus. Location: Av. La Mar 770, Lima, Peru.

• Attica - Renowned for its imaginative dishes using native Australian ingredients. Location: 74 Glen Eira Road, Ripponlea, Australia.