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
- ¼ cup dry white wine
- 2 tablespoons heavy cream
- 4 tablespoons butter, plus 2 or 3 more tablespoons for cooking the fish
- 1 pound mild white fish, (I used cod, but something like tilapia or grouper would work as well)
- 1 egg, beaten
- 1 cup almonds, sliced, chopped into small bits or crushed in food processor
- 1 cup whole-wheat breadcrumbs
- ¼ cup parmesan cheese, grated
- salt, to taste
- pepper, to taste
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.
We recommend organic ingredients when feasible.