If you're searching for a delightful seafood dish that’s both easy to prepare and bursting with flavor, look no further than Almond Crusted Plaice Fillets! This European-inspired recipe combines the delicate taste of plaice with a crunchy, nutty almond crust and a hint of zesty lemon. In just 25 minutes, you can impress your family or guests with this gourmet meal that feels special yet is simple enough for a weeknight dinner. Ready to elevate your culinary skills? Let’s dive into this delicious recipe that will have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: European
Serves: 2 servings
Ingredients
- 2 plaice fillets
- 1/2 cup almond flour
- 1/4 cup grated Parmesan cheese
- 1 egg, beaten
- 1 tbsp lemon juice
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Remove plaice fillets from refrigerator and pat dry thoroughly with paper towels to ensure crisp crust adherence.
- In a shallow mixing bowl, combine almond flour, grated Parmesan cheese, salt, and freshly ground black pepper, mixing ingredients evenly.
- In a separate bowl, beat the egg and add lemon juice, whisking until well combined.
- Season plaice fillets with a light sprinkle of salt and pepper on both sides.
- Dip each fillet first into the egg-lemon mixture, ensuring complete coating, then immediately transfer to almond flour mixture, pressing gently to create an even, adherent crust.
- Heat olive oil in a large non-stick skillet over medium-high heat until oil shimmers and is hot but not smoking.
- Carefully place crusted fillets into the hot skillet, cooking for approximately 3-4 minutes on each side until golden brown and fish is opaque and flakes easily with a fork.
- Remove fillets from skillet and place on a paper towel-lined plate to absorb excess oil.
- Serve immediately, optionally garnishing with fresh lemon wedges and chopped parsley.
Tips
- Ensure Freshness: Always start with fresh plaice fillets for the best flavor and texture. If possible, ask your fishmonger for the freshest catch available.
- Pat Dry: After removing the fillets from the refrigerator, make sure to pat them dry thoroughly. This step is crucial for achieving a crispy crust, as excess moisture can prevent the coating from adhering properly.
- Customize the Coating: Feel free to experiment with the almond flour by adding spices or herbs, such as paprika or dried thyme, to enhance the flavor of the crust.
- Monitor the Heat: When heating the olive oil, keep an eye on the temperature. If the oil is too hot, the crust may burn before the fish is cooked through. A shimmering oil indicates it’s ready for cooking.
- Don’t Overcrowd the Pan: Cook the fillets in batches if necessary. Overcrowding can lower the pan’s temperature, resulting in soggy crusts.
- Serve Immediately: For the best texture and taste, serve the fillets immediately after cooking. Garnish with fresh lemon wedges and chopped parsley for a pop of color and flavor!
Nutrition Facts
Calories: 494kcal
Carbohydrates: 7g
Protein: 36g
Fat: 37g
Saturated Fat: g
Cholesterol: 246mg
