Almond Crusted Fish

This oven baked fish coated with panko bread crumbs and crushed almonds is a tasty dish that can be ready in just 20 minutes.

Almond crusted fish can be made with pike, walleye, trout or other white fish.

Why make this recipe

I'm always looking for quick, easy and delicious recipes. I'm also always looking for ways to use freshly caught fish that my husband and kids love to catch.

This oven baked fish is perfect for all my needs. The almonds and panko add such great texture and flavor and this fish cooks in under 12 minutes.

Baking the fish in the oven, means no fishy smell that can sometimes happen when you pan fry fish. Also, cooking in the oven is not as messy as fried fish. Less to clean up is always a good thing!

Serve with freshly squeezed lemon or a bit of homemade tartar sauce!

Key ingredients

• Fish fillets - I used wild northern pike. Walleye, trout, or other white fish fillets can also be used.
• Almonds - Sliced
• Panko - Adds the crunchiest of crusts

Step by step directions

• Using three separate bowls, setup breading station
• In one bowl, combine egg and milk
• In another bowl, combine flour and seasonings
• In the third bowl, mix panko and almonds together

• Dip each fillet in flour, then egg mixture and then into the panko mixture

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• Place a baking dish in a preheated 450° oven along with 2 tablespoons olive oil and 2 tablespoons butter. Allow butter to melt and remove from oven.
• Add breaded fish fillets to pan. Flip fillets so both sides are covered with oil

• Bake for 4-5 minutes. Remove from oven and carefully flip each fillet.
• Return to oven for an additional 4-5 minutes until golden brown and the fish is cooked through and flaky
• Remove fish from pan and place on a plate lined with a paper towel. This helps remove any excess grease.

• Plate and serve topped with freshly chopped parsley and lemon wedges

Variations and substitutions

• Fish - I used northern pike in this recipe, but any white fish fillet will work. Try using walleye, trout, tilapia, cod, bass or rockfish.
• Use plain dried bread crumbs instead of the panko bread crumbs
• Omit the almonds, or substitute finely chopped pecans
• Use all oil and omit the butter. I used olive oil, but canola oil or vegetable oil is also fine.

Recipe tips

• Make certain oven is fully preheated to 450°
• To chop the sliced almonds, just crush lightly in the palm of your hand
• When dipping fish into wet and dry ingredients, use one hand to handle the wet, and one hand to handle the dry. This will help prevent your hands from becoming overly messy
• Try to use similar sized fish for consistent cooking
• Cooking time will vary depending on the thickness of your fish

Thickness of fillets	Total Cooking Time
¼ inch	9 - 10
½ inch	10 - 11
¾ inch	11 - 12
1 inch	12 - 13

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

Be sure to check out all my main dish recipes!