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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!
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If you enjoyed this almond encrusted fish recipe, please leave a rating and comment! For more inspiration, check out my Facebook, Instagram, and Pinterest. For 5 free weekly meal plans and more free resources, sign up to receive my free newsletter! Check out these Dinner Recipes for more healthy and easy family dinner ideas.
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 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)
Instructions
- 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!
Kate says
This recipe is tagged as gluten free and dairy free but it’s not either of those. I could use dairy free butter but what’s an alternative for the breadcrumbs?
100 Days Admin says
This is an old blog post so some of the settings may not have been updated correctly. We've gone ahead and edited it, thank you. You could probably do gluten-free crackers or GF breadcrumbs. - Nicole
kazy says
How many does this serve? You listed 1 pound of fish. Most fillets per person run from 4 to 6 pounds each. So how many servings did you get out of the sauce?
Lisa says
This serves four.
kazy says
thanx. appreciate it.
Amy Green says
Made this tonight along with your cheddar biscuits. The family loved it!
Adam says
I also tried this with apple cider vinegar and wow I gotta say amazing recipe, you really did a great job on this!
I've been reading this blog / recipe site for a while now and man the food on here is so mouth watering!
Melissa says
Apple cider vinegar in place of white wine?
100 Days Admin says
That would work just fine. - Nicole
Joe A says
Hi Amy I took your suggestion and used Apple Cider Vinegar and it worked really well
Amy Taylor (comment moderator) says
Good! :)
Catharine says
Would it be possible to make this without having to use wine?
Amy Taylor (comment moderator) says
You could use Apple Cider Vinegar instead.
LINDA P FURNESS says
Wouldn't recommend tilapia. It is short on Omega-3 and is apparently farm-raised under terrible conditions.
kazy says
Depending on the country, all farmed fish have been raised under terrible conditions, not just tilapia. Overseas tilapia farms, like salmon and shrimp farms, tend to have a bad reputation, though new regulations and certification programs have changed that for consumers. According to the Monterey Bay Aquarium’s Seafood Watch Program—which makes recommendations for purchasing seafood that’s fished or farmed in environmentally sustainable ways—farmed tilapia from the U.S., Canada, and Ecuador are “best choices.” And though much (if not most) fish from Asia get a red light, Seafood Watch upgraded tilapia produced in China and Taiwan from its “avoid” list in 2011 to its “good alternative” list in 2014.
Farmed tilapia is promoted as good for your health. It is lauded as an excellent source of protein that’s “vital for building muscle”. Advocates assert that tilapia farming can help relieve pressure on the world’s diminishing wild fish populations at a time when many marine stocks have been seriously depleted. It’s relatively low in calories (90 per 4-ounce serving, raw). True it does not have a lot of heart-healthy omega-3 fats like Salmon. OTOH the higher the heart healthy fats, the higher the calories, which can add up if you want to lose and maintain a healthy weight. Farmed tilapia is particularly low in omega-3s because its diet is not rich in the omega-3-rich algae and other aquatic plants that wild tilapia feed on. However, wild fish does run the risk of being high in mercury and other toxins.
Alison says
I don't cook with wine. What can I use instead? A white grape juice or vegetable stock? Thanks.
Amy Taylor (comment moderator) says
Apple cider vinegar will work.
Dawna Math says
Like and Love it ! Very delicious :)
Kelly Holliman says
I didn't have any access to breadcrumbs without going to the store so I used Oat Bran which I had on hand - it works great as a breading for fish or chicken.
Anastasia says
I recently decided to start making a fish dish every weekend and this is by far the best fish we have ever had. Every bite was so good! My almost 3 year old ate a ton of it. I halved the almond and bread crumb mixture and then just sprinkled the Parmesan cheese on the fillets after I flipped them over. We felt like the sauce was perfect for 3 fillets.
Cassandra says
This was absolutely delicious - everyone in my family loved it, including 3 kids (ages 8, 12 & 14). The beurre blanc sauce was fantastic also. I took the leftover fish in my lunch the next day, and so that it doesn't stink up our office, had to eat it cold, and it was still delicious!! Highly recommend. Definitely found it made extra "almond crusting", but I just put the extra in a Ziploc bag, labelled it, threw it in the freezer and will use it again the next time I make this dish.
Yr says
Sounds delicious, but how is it healthy? It is cooked in butter and contains cream.
Lori Hoenig says
Organic butter is made with milk from grass-fed cows. This is a very healthy fat for your body as opposed to other hydrogenated oils that our bodies can not process well and become toxins. Organic butter also contains the healthy Omega oils because grass (what cows are supposed to eat) contains Omega-3s. Kerrygold is a great brand to use for this reason.
Tarin Lindsey says
Yummy...yummy...yummy. it's wonderful.Your Almond Encrusted Fish with (an easy) Beurre Blanc Sauce recipe is so good. It looks delicious and nutritious. All I can say, this is totally perfect for family bonding and for sure my family love this. I cannot wait to prepare this healthy recipe . Feeling excited to serve this. Your other recipes are also fabulous.Thanks for your beautiful recipe.Keep updating through your cookbook. I felt hungry...
Robin says
I love this recipe, but am trying to avoid almonds due to the drought in California and how much water it takes to grow them. (I know it won't make a difference by myself, but I feel guilty whenever I eat them.) Any suggestions on what nut would be a good substitute?
Amy Taylor (comment moderator) says
Hi Robin. I've made similar recipes with pecans.
eMi says
So delicious!! Husband doesn't like fish so we used chicken tenders, and it turned out great!! Toddler liked it too! Thanks!!
Kelly says
She's right! My kids devoured this fish. They were not interested in the sauce (which my husband and I loved), but I am so excited that they happily gobbled up their dinner.
Sally Sidorek says
Made this recipe tonight. Delicious! We have a business that's about 25 miles away from us (Bloomsburg, PA) that sells Alaskan caught fish, "Wild for Salmon". Highly recommended!
Luann says
I would love to use these recipes but honestly I wish that (the recipes) would list the nutritional values listed. It is also important with cleaning eating.
Kay says
You can calculate nutrition by using a food tracking websites like Sparkrecipes or others. You input all the ingredients and then how many servings it contains and it will give you a full nutritional breakdown.
Kris says
I'm upset .... The breading fell off the fish.... This never has happened to me..... .
Luann says
Kris - try coating the fish in whole wheat flour first; shake off the excess then dip it into the egg and then coat it with the almond. I also refrig for 20 min to let the coating set.
Alyssa says
We love this recipe!
We also had extra almond topping we froze for next time. We used chicken broth as a wine substitute. A week later and my husband is still talking about it!! Thank you!
Stefanie says
This is absolutely the best fish I've ever made! I am very picky about fish, and so is my husband. We haven't found a recipe we liked until now! We will definitely be incorporating this into our dinner rotation.
Thank you!!
Amy Green says
This recipe is great! There is another one that non-fish people always like and it's one of our favorites (besides the one here): http://www.geniuskitchen.com/recipe/south-beach-salmon-with-creamy-lemon-sauce-low-carb-109817
Jacqueline says
Absolutely amazing! My toddlers had seconds! This recipe was soooo easy to whip up and was so good! I noticed before I coated the fish that I had way too much almond/breadcrumbs/parm, so I put half of it in a Baggie and froze it for later.
Aubrey says
Thank you so much!!! This was awesome. My third time making it, I did a full dredge, flour, then egg, then the almond breading. I baked the cod in the oven at 375 for 25 minutes with a 3 minute broil to brown. I used non-fat half and half, and toasted some almonds as a garnish. YUMMY!! Thank you for helping me not only learn to cook, learn to cook healthy meals on a budget!
Krista says
Loved this recipe!!! My teens devoured it! Used 1.6 lbs of cod and still had plenty of breading.
Ann says
When looking for heavy cream I usually see only heavy whipping cream. Can this be used in place of heavy cream?
Assistant to 100 Days (Amy) says
Hi Ann. Yes, they are really the same thing in terms of fat content. ~Amy
Alison says
This was delicious. In fact, I forfeited my portion because my sons (6 & 3) could not get enough! Thanks!