Almond & Lemon Crusted Fish with Asparagus

EatingWell is a magazine and website that offers interesting and easy recipes that are also delicious and perfect for March’s National Nutrition Month. Below is a recipe for almond and lemon crusted white fish– the citrus and dill are a fresh combination that are a delightful reminder that it is spring! This recipe pairs the fish with asparagus, but whatever vegetable you are craving (or already have in your fridge), prepared to your preference, is perfect.

Almond and Lemon Crusted Fish with Asparagus

  1. Zest and juice of 1 large lemon, separated
  2. 3/4 cup sliced almonds, chopped
  3. 2 tablespoon finely chopped fresh dill
  4. 2 tablespoon extra-virgin olive oil
  5. 1 teaspoon sea salt
  6. Freshly ground pepper
  7. 1¼ pounds cod or halibut, cut into 4 similar sized portions
  8. 5 teaspoons Dijon mustard
  9. 2 cloves garlic, chopped
  10. 1 pound asparagus, steamed
  11. Lemon wedges and dill for garnish

Preheat oven to 400°F. Coat a rimmed baking sheet with olive oil.

Combine lemon zest, almonds, dill, 1 tablespoon oil, ½ teaspoon salt and pepper in a small bowl. Place fish on the baking sheet then spread each portion with 1 1/4 teaspoons of mustard. Divide the almond mixture among the portions and press it onto the mustard.

Bake the fish until opaque in the center, about 7 to 9 minutes, depending on thickness.

Heat the remaining olive oil in a skillet oven over medium heat. Add garlic and cook, stirring, until fragrant but not brown, about 30 seconds. Add asparagus, lemon juice and the remaining ½ teaspoon salt; season with pepper. Cook, stirring as needed, until the asparagus is coated with garlic sauce, around 2 minutes. Serve the fish with the asparagus, garnish with the fresh dill and lemon wedges.

Recipe adapted from EatingWell.

 

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