Nut and Seed Crusted Fish with Browned Butter

Nut and Seed Crusted Fish with Browned Butter
Nut and Seed Crusted Fish with Browned Butter

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: