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!
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
- 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 |
Recipe Faqs
The best way to tell if fish is cooked through is to use a fork. Insert the fork in the thickest part of the fillet and give a slight twist. The fish should be flaky and will no longer look translucent or raw.
This fish is best baked and served right away.
More fish recipes
If you love fish, or have some successful fisherman in your family, here are some of my favorite recipes:
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!
Almond Crusted Fish
Ingredients
- 1 pound fish fillets
- ½ cup sliced almonds (coarsely chopped)
- 1 cup panko bread crumbs
- ¼ teaspoon salt
- 1 egg
- 3 tablespoons milk
- ¼ cup flour
- ¼ teaspoon chili powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons oil (olive oil or canola)
- 2 tablespoons butter (salted butter)
Instructions
- Preheat oven to 450°
- Set out fish fillets on a plate. Pat both sides dry with a paper towel.
Breading Station
- Set up three bowls - One bowl will have flour, chili powder, salt and pepper
- One bowl with egg and milk combined
- One bowl with panko, almonds and salt
Bread Fish
- Dip each fillet, one at a time into flour, then egg mixture and then into panko mixture. Press panko mixture into fish fillets. Place fillets on single layer on a plate.
Baking
- Take a large 9 x 13 inch glass baking dish and add butter and oil. Place in preheated oven until butter is melted.
- Remove baking dish from oven. Add each fillet to the baking dish, flipping each fillet so that both sides are covered with the oil.
- Bake uncovered in oven for 4-6 minutes per side, flipping halfway through
- When fish is fully cooked, remove from oven and place fillets on a plate lined with a paper towel to help absorb any extra grease
- Place fish fillets on a serving dish and top with finely chopped parsley (optional) and lemon wedges
Notes
- 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
- When flipping fish, use a small spatula to carefully get under each fillet. This will help prevent the fillets from falling apart.
- Cooking time will vary depending on the thickness of your fish (see chart above for cooking times)
Valentina says
I have been cooking with fish a few times a week, at least. This recipe sounds so delicious and I can't wait to put it in my fish line up. 🙂 ~Valentina
David @ Spiced says
I love the almonds in this crust, Kathy! I once had a catfish almondine dish at a restaurant in Louisiana, and to this day I still remember it - that says something right? The combination of white fish and almonds is amazing, and I need to put this on the list ASAP!
Kathy says
Wow! That is quite a memorable dish! I hope this one is just as memorable. 🙂
Dawn - Girl Heart Food says
Loving the crispy exterior! The almonds must add so much flavour! This is a recipe hubby and I would enjoy any day of the week. Bet it's yummy paired with a side salad!
Kathy says
It's easy enough to make any day of the week! Enjoy 🙂