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Almond-Topped Fish Recipe

"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. YIELD:4 servings

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

  • 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.

Nutritional Facts

1 each: 223 calories, 7g fat (3g saturated fat), 86mg cholesterol, 716mg sodium, 4g carbohydrate (0g sugars, 1g fiber), 33g protein Diabetic Exchanges:1/2 starch, 4 lean meat, 1 fat

Reviews for Almond-Topped Fish

Sort By :
MY REVIEW
rosigreg1
Reviewed Oct. 20, 2013

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

MY REVIEW
deborahn
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."

MY REVIEW
kitchensbride
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."

MY REVIEW
MrsJohnG8958
Reviewed Feb. 18, 2013

"My prediabetic sweetheart loved this!!"

MY REVIEW
Loiscooks
Reviewed Jan. 27, 2012

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

MY REVIEW
Luna5240
Reviewed Jan. 22, 2011

"My husband Loved this!!"

MY REVIEW
scubacas
Reviewed Sep. 19, 2010

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

MY REVIEW
noraan
Reviewed Jul. 7, 2009

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

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Wine Pairings

Light-Bodied White Wine

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