I am thrilled because I finally figured out a way to cook fish so my daughters will actually eat it! My 3-year-old (who is the picky one) even had a second helping. This was after at least a dozen failed seafood attempts, but in the end it was worth it. I am sure the fish being covered in almonds and a butter sauce had a lot to do with it, 
but who cares because the point is my preschooler ate fish, she liked it, and most importantly she knew about it. She even said the words “more fish please”, which means she thinks she likes something called “fish” now! I think some parents have to be careful about how much they “hide” the good stuff in their kids’ food because the real battle is getting them to accept it. Sure, I hide veggies sometimes too, but I work even harder at making food so they’ll knowingly eat it and like it. And this recipe was a definitely success in that department!
Almond Encrusted Fish with (an easy) Beurre Blanc Sauce
Ingredients
- ¼ cup dry white wine
- 2 tablespoons heavy cream
- 4 tablespoons butter, plus 2 or 3 more tablespoons for cooking the fish
- 1 pound white fish (I used cod, but something like tilapia or grouper would work as well)
- 1 egg, beaten
- 1 cup sliced almonds, chopped into small bits or crushed in food processor
- 1 cup whole-wheat breadcrumbs (You can make your own or I also found some acceptable whole-wheat Panko breadcrumbs at Earth Fare – the brand name is Ian’s)
- ¼ cup grated parmesan cheese
- Salt and pepper to taste
Directions
- Pour the white wine and 1 tablespoon of cream into a small saucepan over medium heat. Cook gently until it is reduced by half.
- Meanwhile mix together the almonds, breadcrumbs, and cheese in a shallow dish.
- Next, coat the fish with the egg and then transfer it to the almond mixture. With dry hands coat the fish thoroughly with the almonds, breadcrumbs, and cheese.
- Add 2 tablespoons of butter to a non-stick sauté pan (if you have one) and set it over medium heat. Once the butter has melted add the fish and cook it for several minutes on each side adding more butter if necessary to keep the coating “wet”. Sprinkle with salt and pepper if desired.
- While the fish is cooking check on the wine. Once it has been reduced by half add 1 more tablespoon of cream and then 4 tablespoons of butter. Whisk the sauce together and keep it warm until the fish is ready.
- Once the fish is flaky in the middle it is ready to be served. Whisk the sauce one more time and then pour it on top. Enjoy!
 Beurre Blanc Sauce){kind=link}
First, love the concept for this blog/great idea. Second- lots of credit to your for trying time and time again with your kids and fish.
Almonds/cream- what’s not to like? Did you do any granola in your “100 days”? We posted about granola today, come stop by Foodtrainers.
Yes, granola is sort of one of my “signature” recipes and we eat it almost every morning! Here it is…http://www.100daysofrealfood.com/2010/04/04/recipe-granola-bars-cereal/
It’s spelled “Beurre Blanc”. Beurre standing for butter.
A wonderful recipe I fell in love with for fish:
http://blog.bevgannonrestaurants.com/2007_09_01_archive.html
I don’t do the lilikoi (passion fruit) sauce, but just with the nut crust it’s fantastic (and macademia nuts can be replaces with hazelnuts, almonds, cashews or anything else you have on hand).
I don’t put nearly as much mayo as listed in the recipe, just enought to slightly coat the fish and having no idea what sambal is I’ve been using thai red curry paste at home. It’s been fantastic every time I made it.
You are right about the spelling…how embarrassing
I already changed it LOL
Thanks for the comment and other recipe suggestion!
It’s all right. I’m French and tend to catch those things all the time on restaurant menus and more.
I bet you could also use almond meal instead of further chopping sliced almonds. Just one less thing to do. And because I invariably always have a bag of almond meal hanging around because I rarely make dessert anymore.
This is great and I love how easy the beurre blanc is. I admit I have never made a beurre blanc sauce because it sounds so time consuming.
Isn’t cod so easy for the kids? Salmon is hit and miss with us, but I rarely have any issues feeding my kids cod-unless the nanny gives them snacks at 4:30!! Ha!
That is a great suggestion…I have never bought almond meal is it just one ingredient? I am all about one less thing to do!
Great recipe! Just made this tonight. Thanks for sharing!
So glad to hear that…and thanks for leaving a review!
Just found your site. Props to you! That is an amazing quest. I, too, have read “In Defense of Food”. Seriously changed the way I look at food forever. I can’t say I am 100% clean eating but we have definitely come a long way! I’m excited to watch and follow your journey. Good luck!
Welcome and thanks for the comment!
[...] More… Posted in Uncategorized Tags: Beurre Blanc, Read More Recipe Almond Encrusted Fish « Oven dish with hake fillet, sun-dried tomato pesto, basil and fettuccine You can leave a response, or trackback from your own site. [...]
I’m going to try this one! I showed it to my son and he said it sounded good and he’d try it! I was wondering if you might be able to use olive oil and bake this is the oven too? I’m going to try it both ways!
I’ve learned so much since finding your blog. My eyes were just recently opened to the sinister world of GMOs and I cannot in good conscious go back to eating what we ate before. Thanks for all your help!
I think you could bake it…let me know how it turns out! Thank you for your comment!
Thankyou for the information I really enjoyed it.
I love the information you have here.
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Hey
This is my first time here and simply amazed at the delicious recipes you have put up keeping time and kids in mind!!
I have a Q is there a way to replace the white wine with any other ingredient ???
Keep up the amazing work ..you have def got me hooked
The fish was yummy! Thanks!
We made this last night with our halibut from our Alaska fishing trip. My husband said it was by far his favorite way we had cooked the halibut so far!! Huge hit
Looking around…
I like to browse in various places on the internet, regularly I will go to Digg and read and check stuff out…
[...] Almond Encrusted Fish with (an easy) Buerre Blanc Sauce (I’ll use cod) [...]
Made this tonight. I like it, but it doesn’t look as nice as yours does in the photo. In addition to learning how to eat healthy foods, I’m also having to teach myself how to cook! No more Lean Cuisines! So perhaps with some practice I can improve on this. (I also forgot to pick up dry white wine, but the italian white wine vinegar I used in the sauce was still pretty good.)
need a printable copy of almond encrusted fish
I’m making this as we speak and it smells wonderful! My only complaint is the massive amounts of crusting I have left! I cant re-use it b/c raw egg and fish have touched it. I wonder how little bread crumbs and almond slices I could use with out throwing away a whole plate full?!
Sounds like your fish may have been fairly thick so there was less surface area to cover…fish can vary in thickness quite a bit so I am sorry to hear about the leftovers.