Nut and Seed Crusted Fish with Browned Butter
- 10 almonds
- 10 hazelnuts
- 2 tbsp sunflower seeds
- 1 tbsp sesame seeds
- 1 tsp coriander seeds (or ground)
- 1/2 tsp cumin seeds
- 1/2 tsp black peppercorns
- 1/2 tsp kosher salt
- 1.5 lbs skinless, boneless thick fish fillets (ie. salmon or halibut)
- 2 egg whites, lightly beaten
- 2 tbsp butter
- 1 tsp grated lemon rind
Chop almonds, hazelnuts and sunflower seeds into small pieces. Place in a shallow bowl and add sesame seeds. Toast coriander seeds, cumin seeds and peppercorns in a hot skillet, shaking pan constantly, for 1 minute. Cool. Grind in a spice grinder and add to nuts. Stir in salt.
Cut fish into serving-sized pieces. Season lightly with salt. Dip top side into egg white and then into nuts and seeds. Arrange on a baking sheet lined with parchment paper, nut side up. Bake in a preheated 425F oven for 10-12 minutes until just cooked through and lightly browned.
Melt butter in a small skillet and cook a few minutes until browned. Add lemon rind. Spoon over fish.