How to Pan Roast Almond Panko Fish

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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) .

INGREDIENTS

  • 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

INSTRUCTIONS

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.

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Mix 1 oz. oil, salt, panko and toasted almonds on flat plate. I used a small sheet tray. Hand-crush  almonds into panko crumbs.

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Take two small bowls. In one bowl put the mustard and honey and in the second bowl pour cold water.

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Dip a brush into the chilled water and then dip into honey mustard mixture and lightly brush cod with thinned-out honey mustard.

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After fish has been thinly coated place in panko-almond mixture to cover flesh side.

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Preheat oven to 405 F. Heat an oven safe large pan on med-high heat. Add 2 oz oil.

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Heat oil and butter until butter is foaming.

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Then lower to medium heat and add fish filet flesh side down. Cook for about a minute until golden brown.

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Flip filet and place pan in the oven for 8-9 minutes.

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Enjoy!

Photo Credit: Paige Jones Photography