This technique is a light and refreshing alternative to breaded fish. It can be used year-round and paired with endless sides for a perfect seasonal meal. Shown above, is a citrus arugula salad with roasted vegetables (recipe coming soon) .
- 3 oz Grapeseed Oil
- 1 cup Raw Sliced Almonds
- 2 Tbsp Parsley, chopped
- 1 cup Panko Crumbs
- 1 tsp salt
- 2 Tbl Dijon
- 2 Tbl Honey
- Chilled water
- 1 oz Whole Butter
- 8 -12 oz Wild Caught Cod Filet
Preheat oven to 225 F. Bake almonds in an oven safe pan for 10-12 minutes or until golden brown. Move them around occasionally to keep from burning. Set aside and let cool.
Mix 1 oz. oil, salt, panko and toasted almonds on flat plate. I used a small sheet tray. Hand-crush almonds into panko crumbs.
Take two small bowls. In one bowl put the mustard and honey and in the second bowl pour cold water.
Dip a brush into the chilled water and then dip into honey mustard mixture and lightly brush cod with thinned-out honey mustard.
After fish has been thinly coated place in panko-almond mixture to cover flesh side.
Preheat oven to 405 F. Heat an oven safe large pan on med-high heat. Add 2 oz oil.
Heat oil and butter until butter is foaming.
Then lower to medium heat and add fish filet flesh side down. Cook for about a minute until golden brown.
Flip filet and place pan in the oven for 8-9 minutes.
Photo Credit: Paige Jones Photography