Almond-Topped Fish Recipe

 Rating 5

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"A co-worker gave me this recipe, but I didn't try it until recently. What a mistake it was to wait! It's easier than dipping, coating and frying...and the flavor is outstanding," notes Heidi Kirsch of Waterloo, Iowa. "Once you've tried this tender fish, you'll never go back to fried."

This recipe is:

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Almond-Topped Fish Recipe
  • Prep/Total Time: 30 min.
  • Yield: 4 Servings
    •
10 20 30

Ingredients

  • 1 tablespoon butter
  • 1 small onion, thinly sliced
  • 4 cod or haddock fillets (6 ounces each)
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon dill weed
  • 1/4 teaspoon pepper
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup fat-free mayonnaise
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon lemon juice
  • 2 tablespoons sliced almonds, toasted

Directions

  • Place butter in a 13-in. x 9-in. baking dish; place in a 400° oven until melted. Spread butter over bottom of dish; cover with onion.
  • Arrange fish over onion; sprinkle with salt, dill and pepper. Combine the Parmesan cheese, mayonnaise, parsley and lemon juice; spread over fish.
  • Bake, uncovered, at 400° for 18-20 minutes or until fish flakes easily with a fork. Sprinkle with almonds. Yield: 4 servings.

Nutritional Analysis: One serving (1 fillet) equals 223 calories, 7 g fat (3 g saturated fat), 86 mg cholesterol, 716 mg sodium, 4 g carbohydrate, 1 g fiber, 33 g protein. Diabetic Exchanges: 4 lean meat, 1 fat, 1/2 starch.

Originally published as Almond-Topped Fish in Light & Tasty October/November 2003, p53

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Almond-Topped Fish

Almond-Topped Fish

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(1-7) of 7 reviews

Reviewed on Apr. 16, 2013 by deborahn

This is sooooo good. It is also easy to make. It has a "good" resataurant mix of flavors, but not the cost. I used Tilapia.

Reviewed on Mar. 21, 2013 by kitchensbride

Since finding this receipt have made it several times. This is quick, easy and is delicious. Highly recommend trying this, you will be hooked.

Reviewed on Feb. 18, 2013 by MrsJohnG8958

My prediabetic sweetheart loved this!!

Reviewed on Jan. 27, 2012 by Loiscooks

This was excellent! I followed someone's suggestion and used basil instead of parsley. I will definitely make this again.

Reviewed on Jan. 22, 2011 by Luna5240

My husband Loved this!!

Reviewed on Sep. 19, 2010 by scubacas

I'm a big dill fan so I added a little extra...this was terrific!

Reviewed on Jul. 07, 2009 by noraan

I just substituted fresh basil from my garden for the parsley. M-M-M good.

 
 

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