Almond-Topped Fish
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. Once you've tried this tender fish, you'll never go back to fried. —Heidi Kirsch, Waterloo, Iowa
Reviews
We did not particularly care for this dish. The only changes I made (other than halving the recipe to serve two) were to substitute mozzarella for the Parmesan and a large shallot for the onion. I may try making it again and reducing the cooking time. But our dissatisfaction went beyond the fish’s being slightly overcooked, so maybe not.
This recipe is fantastic! I doubled the recipe and only increased the almonds. It was simple and DELICIOUS. My husband and I devoured it. Served it on top of brown and wild rice, asparagus and a spinach salad. Thanks for sharing the recipe.
It gets a 5star wow yum yum .. We are hooked ..tried it for the first time today.
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.
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 prediabetic sweetheart loved this!!
This was excellent! I followed someone's suggestion and used basil instead of parsley. I will definitely make this again.
My husband Loved this!!
I'm a big dill fan so I added a little extra...this was terrific!
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