Wednesday, 5 October 2011

Almond Flake Fish

This one is a nice alternative to the standard fish recipes, and still really easy. I usually use river cobbler fillets for my everyday fish recipes because they're really cheap and tasty. But you can use any fish fillets and simply adjust the baking time according to the thickness of the fillets.

Preheat the oven to 220 degrees C.
Beat 1 egg in a bowl and scatter 70g almond flakes in a flat bowl.
Dust 2 boneless fish fillets with flour. Then dip them in the egg and coat them in almond flakes.
Heat 2tbsp olive oil in a skillet and fry the fish for around 3 minutes each side on medium heat until the almonds are browned, not burned.
Transfer the fish to a baking dish, sprinkle with olive oil and season with salt and pepper, and bake for 10 minutes or until the fillets are cooked through.
It's always a waste to cook fish too long and end up eating a dry tasteless patty. Rather than playing it safe but risk cooking for too long, I like to check regularly by making slits in the thickest part of the fish. Then, when I get it right, I take note of the ideal cooking temperature, time and method for that type of fish for future reference.
The end result makes a really pretty dish.