Photo: James Baigrie; Randy Mon
YieldsServes 4
AuthorAdeena Sussman,
Adding slivered almonds to the crust of this fish dish gives it a rich, unique flavor. Try the coating with other fish for a similar result.

How to Make It

Step 1
1

Preheat oven to 475° with a rack set at the top level. Sprinkle both sides of fillets with 1/2 tsp. each salt and pepper, then set on a baking sheet lined with foil. Brush tops of fillets with 2 tsp. olive oil and squeeze a little lemon on top.

Step 2
2

Combine panko, parmesan, nuts, parsley, zest, remaining 1 tsp. olive oil, and a pinch of salt and pepper. Evenly cover fillets with almond mixture. Bake until fish is opaque in center, 6 to 8 minutes. Serve with more lemon.

Step 3
3

Note: Nutritional analysis is per serving.

Ingredients

 4 Pacific sole fillets (6 oz. each)
  About 1/2 tsp. kosher salt
  About 1/2 tsp. freshly ground black pepper
 3 teaspoons olive oil, divided
  Fresh lemon wedges
 1/2 cup panko (Japanese bread crumbs)
 1/2 cup finely grated parmesan cheese
 1/3 cup slivered almonds
 2 tablespoons minced flat-leaf parsley
 1 teaspoon finely shredded lemon zest

Directions

Step 1
1

Preheat oven to 475° with a rack set at the top level. Sprinkle both sides of fillets with 1/2 tsp. each salt and pepper, then set on a baking sheet lined with foil. Brush tops of fillets with 2 tsp. olive oil and squeeze a little lemon on top.

Step 2
2

Combine panko, parmesan, nuts, parsley, zest, remaining 1 tsp. olive oil, and a pinch of salt and pepper. Evenly cover fillets with almond mixture. Bake until fish is opaque in center, 6 to 8 minutes. Serve with more lemon.

Step 3
3

Note: Nutritional analysis is per serving.

Almond-crusted Sole