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Nut and Seed Crusted Fish with Browned Butter


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  • 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



Step 1

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.


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