Almond-Crusted Baked Fish Over Broiled Tomatoes With Hollandaise Sauce

By Fleur de lis

Ingredients

• For the tomatoes:
• 3 to 4 large, ripe tomatoes
• 1/4 cup olive oil
• 1/2 tsp. kosher salt
• 1/4 tsp. ground black pepper
• 1 . Line a baking sheet with aluminum foil and slice the tomatoes into 1/2-inch slices.
• 2 . Place the tomato slices on the baking sheet and brush them with the olive oil. Sprinkle the tomatoes with salt and pepper and place under the boiler for 3 to 4 minutes.
• 3 . Remove the broiled tomatoes and set them aside until serving time.
• For the fish:
• 6 (4- to 5-oz.) fish fillets
• 1 ⁄3 cup finely chopped slivered almonds
• 1 cup plain panko bread crumbs
• 2 tbls. melted butter
• 1 tsp. lemon zest
• 1 tbl. lemon juice
• 1/2 tsp salt
• 1/4 tsp. fresh ground black pepper
• Hollandaise Sauce

Preparation

Step 1

1. Rinse the fish fillets and pat them dry. Preheat the oven to 400 degrees and line a baking sheet with aluminum foil.

2. In a shallow dish, combine the chopped almonds and breadcrumbs and set them aside. In a separate dish, combine the melted butter, lemon zest and lemon juice and stir to combine.

3. Dip the fillets into the butter mixture, sprinkle them with salt and pepper then roll them into the almond-bread crumb mixture. Place the fillets onto the lined baking sheet and bake 12 to 17 minutes or until the fish is golden and cooked through the middle.

4. Place the fillets over a couple slices of the broiled tomatoes. Top the fish with Hollandaise Sauce and serve immediately.