Almond Encrusted Fish with (an easy) Beurre Blanc Sauce

18 Reviews / 4.8 Average
I am thrilled because I finally figured out a way to cook fish so my daughters will actually eat it with the help of this recipe. This Almond Encrusted Fish tastes even better when topped with an easy Beurre Blanc Sauce for dinner.
↓ Jump to Recipe
Almond Encrusted Fish with Beurre Blanc Sauce from 100 Days of Real Food

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!

Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but 100 Days of Real Food will automatically receive a small commission. Your support is greatly appreciated and helps us spread our message!

100 thoughts on “Almond Encrusted Fish with (an easy) Beurre Blanc Sauce”

Leave a Comment

Your email address will not be published.

Recipe Rating




  1. I liked this recipe a lot. As with all the recipes on this site, it was not challenging to make. My husband however didn’t feel the sauce had enough flavor. He is a sauce guy. I think next time I make this I will add lemon or something to the sauce.

  2. As always, I’m inspired… Yet I wouldn’t use Tilapia. I have seen and read so many things about this abused species. Really it’s a group of variety of white fish used in fisheries as the “cleanup crew” for other larger fish also being farmed. Farmed tilapia subsists exclusively on the waste of other fish. We are what we eat, so… well, we don’t eat Tilapia. It’s close to impossible to get wild Tilapia. I thought I’d share yet another hidden truth the food industry doesn’t want us to be aware of.

  3. 5 stars
    A tip for saving left over crumbing/ coating. Just freeze it in a bag till the next time you need it.
    Also this is delicious with coconut replacing the almonds and or crumbs.

  4. It is my understanding that most, if not all, tilapia are farm raised. I think I would choose another fish that is wild caught. I don’t trust the farm raised stuff.

  5. I am just curious about fish. With the majority of our fish being imported from Asia (or processed there) I am not sure I feel comfortable eating it! The conditions under which fish are farmed is disgusting. Suggestions for where to buy??

  6. 5 stars
    I love recipes like this! Just the fact that your daughter “loved” fish is a huge milestone! Just my thoughts – I don’t buy or serve Tilapia. Tilapia, although inexpensive, is farm raised in a questionable (dirty) habitat. Wild caught Cod (Costco – frozen section) is excellent. The taste is pure and mild. I know that your kids would love it.

  7. Is there a way to make this Dairy-Free? Any suggestions on a parm-cheese substitute & where I could locate cheese substitute items? I bought almond “cheese” slices from WF’s once but they tasted so gross…my son cannot do dairy but I was planning on making tilapia tomorrow night for dinner and would love your help on how to prepare it–EB Butter spread/almond milk instead of heavy cream…but what for cheese?

    1. Assistant to 100 Days (Amy)

      Hi Lauren. You could leave the cheese out. Some readers have added shredded coconut. Vegans often use nutritional yeast to mimic the taste of parmesan, though this is not an ingredient Lisa uses. ~Amy

  8. 5 stars
    Thank you! Like your child, my two-year-old also requested, “More fish, please!” after she scarfed her first helping! I just now saw the comment regarding extra leftover breading. I did not have enough almonds on hand so I had to cut the breading recipe in half. I figured I would only bread 1/2 pound of cod instead of the whole pound. It turns out I was able to bread the entire pound and I STILL had lots of breading left over! (And that was after slicing already-breaded filets in half to cut the thickness and re-breading the newly cut sides!) So maybe that reader could divide the breading recipe in half next time!

  9. 4 stars
    I’ve made this twice now, both times with tilapia. The first time I made it as written. The second time, I eliminated the butter for frying and instead baked it in the oven. I put it on my broiler pan so both sides would get crispy. 15 min at 400 and it was perfect :) (and a little lighter in calories!). The sauce definitely makes this dish. Rich and elegant, but very easy to make.

    1. Not just a little lighter in calories. A whole lot lighter. 1 tablespoon of butter, no matter how healthy, is 100 calories. If keeping your weight down or maintaining a healthy weight is not your target, then go for it. I would. But I can’t.

  10. 5 stars
    My first time to make this. My family raved over the taste and texture. Super easy to come home from work and throw together..used cod.

  11. I made this for dinner tonight using Mahi Mahi. It was so delicious! My two oldest (ages 9 and 6) both asked for 3rd helpings. While I liked the sauce, we all prefered it with just a drizzle of fresh lemon juice on top.

    We used to make a recipe similar to this but it used butter crackers. I am so glad to have a replacement for that recipe that is healthier. Thanks for the recipe!

  12. Do you have nutritional information? This sounds great but I need to steer clear of cream and butter. Any substitution recommendations?

      1. Hi. I have fixed the first link of ours to now work. I can’t do much about the links that are not ours. Thank you. – Nicole

    1. It’s easy to get the nutritional ingredients. Look at the back of the label the food item comes in and it’s there. If you’re buying fresh fish from the grocery store, it’s easy to look it up on the Internet. I calculate all my recipes for calories. I also have a weight scale because not all labels are necessarily accurate either. It’s time consuming, but it can be done.

  13. In our house, I’m the picky fish eater. Lucky for me my 14 year old loves fish and has become quite adept at cooking it. I’ll hand this off to him and give it a try!

  14. Costco has frozen flounder fillet bags in the freezer section, very inexpensive, they have frozen cod too… they also have tilapia…

  15. this is similar and the cheesy, creamy sauce works for my kids too! :) Fillets in Boursin Cream Sauce

    2 T butter
    4 boneless, skinless tilapia fillets or sole or flounder
    1/2 C flour seasoned with salt & pepper
    1 T chopped fresh shallots
    1/4 C dry white wine
    1/4 C heavy cream
    2 T Boursin/Alouette/Rondele (soft herb) cheese
    1 T chopped fresh parsley

    Melt butter in large sauté pan over medium heat.
    **(OPTIONAL: I skip the whole flour part) Dredge fillets in the seasoned flour and sauté on the first side for 4 minutes, or until browned.
    Turn and cook for an additional 3 minutes, or until fillets flake easily with a fork.
    Place fillets on a plate and hold in a warm oven.
    Add shallots and wine to the sauté pan and cook for 2 minutes, or until the volume of liquid is reduced by half. Add cream, bring the sauce to a boil and turn off heat. Using a wire whisk, stir in the Boursin until melted.

    Place the warm fillets on plates, spoon some sauce over each and garnish with parsley.
    Makes 4 servings.

    1. I tried this. It was amazing, Heidi. Did change it up a bit though. Instead of flour, which I know you didn’t use, I brushed some Dijon mustard on the fish and dredged it through my homemade Panko breadcrumbs and baked it. Frying really increases the calories. I love the flavor of butter, but 2 tablespoons for frying adds an additional 200 calories to the meal. Also frying can pull the breading off sometimes. I also used a reduced herbed cream cheese instead of the ones you recommended. Soooo gooood. It’s a keeper.

  16. Jennifer Pierce

    Another simple, easy, tasty way to cook flounder or other whitefish. Heat your over to 450 degrees. Move the rack to the top. Heat up a little milk (I use lowfat). Dip the fish pieces in the warm milk and then put whole wheat panko breadcrumbs on them. Place them in a greased rectangular glass baking dish. Melt half stick of butter. Pour over each of the fish pieces. Add salt/pepper to taste. Cook for 15-20 minutes depending on the thickness of the fish. My grown kids loved this while growing up and ask for it when they come home. I always get the dark side of the flounder with skin removed. Dark side is thicker. When I use cod or halibut, I use a different recipe that includes beurre blanc sauce. Rub olive oil on the skinned fish pieces. Put it in baking dish. Sprinkle whole wheat panko breadcrumbs on it. Salt/Pepper to taste. Preheat oven to 350 degrees. Put fish on rack in middle of the oven and cook until done, about 20 minutes or so. Serve with Beurre blanc sauce. My recipe for beurre blanc is to put about a half cup of white wine in a small pot. Put 1 or 2 minced shallots in the wine and cook on low until about half of wine cooks off. Then add 1/2 stick of butter with a whisk until melted. Pour on cooked fish. Shallots are great in it.

  17. Where do you buy your fish? I fear buying fish anymore due to contaminants. I come from the Seattle area, so getting fresh fish was GREAT, but now I would need to buy store bought and am at a loss. Any tips would be appreciated!
    Blessings,
    Jamie

    1. Assistant to 100 Days (Amy)

      Hi Jamie. We buy fish typically from Whole Foods, Earth Fare, or a mainstream market. We buy wild caught only and look for regional, if possible, as we are just a few hours from the coast. ~Amy

  18. 5 stars
    We’re from WI and eat a lot of Canadian walleye. This recipe has changed the way we’ve been eating walleye for more than 40 years (and we loved the way we used to do it!) This recipe is amazing. We don’t do the sauce, just the almond crust and it is simply amazing! No more fried and breaded walleye for us.

  19. I made this for my husband and 3 of my children (all of whom are older, and seem to be quite opinionated) This was truly the BEST recipe I have made off of Pinterest. but also the VERY BEST FISH recipe EVER! My children know way to much about home cooked meals from scratch so their expectations are very high. This recipe met their expectations and far exceeded them! Loved it! This will go in my “forever” recipe file!

  20. I made this recipe for my family today and they LOVED it!! I didn’t have any Parmesan cheese, so I left that out….yummy!! We will definitely be adding this to our rounds of foods we eat, thank you for the great recipe.

  21. Made this tonight w/tilapia and we *loved* it. Thank you! My husband isn’t a fan of nuts, yet he thought the fish was great. We also did roasted asparagus w/olive oil and garlic (you had mentioned pairing it w/marsala chicken, I believe, somewhere on the website). It was also really fantastic. Dessert for us tonight was fruit smoothies in the VitaMix and your granola bars. Thank you for sharing so much!!

  22. 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?!

    1. 100 Days of Real Food

      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.

  23. 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.)

  24. 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 :)

  25. 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 :-)

  26. 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!

  27. 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!

  28. 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!

    1. 100 Days of Real Food

      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!

  29. 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.

    1. 100 Days of Real Food

      You are right about the spelling…how embarrassing :) I already changed it LOL
      Thanks for the comment and other recipe suggestion!

  30. 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.