Trout Amandine

Ingredients

  • 4 4-ounce  fresh or frozen skinless cod, tilapia, trout, or halibut fillets, 1/2- to 1-inch thick
  • 1/4 cup  buttermilk
  • 1/2 cup  panko (Japanese-style) bread crumbs or fine dry bread crumbs
  • 2 tablespoons  snipped fresh parsley or 2 teaspoons dried parsley flakes
  • 1/2 teaspoon  dry mustard
  • 1/4 teaspoon  salt
  • 1/8 teaspoon  ground black pepper
  • 1/4 cup  sliced almonds, coarsely chopped
  • 1 tablespoon  butter, melted

Description

Baking In A Hot Oven, Rather Than Frying, Turns These Buttermilk- And Crumb-coated Cod Fillets Crispy And Golden.

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