Hayley’s Adaptation of the Pioneer Woman’s Fish Almondine
- Click here for the ORIGINAL RECIPE
Ingredients
- 3/4 cup panko breadcrumbs
- 1/3 cup sliced almonds (I like to substitute with Ritz Crackers, I use about 8-10 crackers)
- 3 tablespoons salted butter, melted (I like to add a bit more, for flavor)
- 2 tablespoons chopped parsley (This can be fresh or dried!)
- Kosher salt and black pepper
- 1/3 cup all-purpose flour
- Six 6-ounce cod fillets (I prefer to use Haddock)
- 1/2 cup mayonnaise
- Juice of 1 lemon
Directions
- Preheat the oven to 375 degrees F.
- In a small bowl, combine the panko and almonds. Drizzle in the melted butter and toss until well combined.
- Add the parsley and toss it in . . .
- Then stir in 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Put the flour in a shallow dish and add a pinch each of salt and pepper. Stir to combine.
- Dredge both sides of the fish in the flour, shaking off any excess.
- Spread a generous tablespoon of mayonnaise over each piece of fish . . .
- And sprinkle the crumb mixture on top, pressing lightly to make sure it sticks.
- Bake until the crumbs are golden and the fish is flaky, 16 to 18 minutes. Squeeze the lemon juice on top and serve.
Hayley’s Notes: When adding the Ritz Crackers, I like to use my food processor to mix everything together!
