Almond-Topped Fish Recipe

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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."
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 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

Nutritional Facts

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


  1. 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.
  2. Arrange fish over onion; sprinkle with salt, dill and pepper. Combine the Parmesan cheese, mayonnaise, parsley and lemon juice; spread over fish.
  3. Bake, uncovered, at 400° for 18-20 minutes or until fish flakes easily with a fork. Sprinkle with almonds. Yield: 4 servings.
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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Reviewed Oct. 20, 2013

"It gets a 5star wow yum yum .. We are hooked ..tried it for the first time today."

Reviewed Apr. 16, 2013

"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 Mar. 21, 2013

"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 Feb. 18, 2013

"My prediabetic sweetheart loved this!!"

Reviewed Jan. 27, 2012

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

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