Almond Encrusted Fish
- 1/4 cup dry white wine
- 2 tablespoons heavy cream, divided
- 4 tablespoons butter, plus more for cooking the fish
- 1 pound white fish
- 1 egg, beaten
- 1/2 cup crushed almonds
- 1/2 cup whole-wheat breadcrumbs
- 1/4 cup (or less) grated parmesan cheese
- Salt and pepper to taste
- Serve with Asperagus
1.Pour the white wine and 1 tablespoon of cream into a small saucepan over medium heat. Cook gently until it is reduced by half.
2.Meanwhile mix together the almonds, breadcrumbs, and cheese in a shallow dish.
3.Next, coat the fish with the egg and then transfer it to the almond mixture. With dry hands coat the fish thoroughly with the almonds, breadcrumbs, and cheese.
4.Add 2 tablespoons of butter to a non-stick sauté pan (if you have one) and set it over medium heat. Once the butter has melted add the fish and cook it for several minutes on each side adding more butter if necessary to keep the coating “wet”. Sprinkle with salt and pepper if desired.
5.While the fish is cooking check on the wine. Once it has been reduced by half add 1 more tablespoon of cream and then 4 tablespoons of butter. Whisk the sauce together and keep it warm until the fish is ready.
6.Once the fish is flaky in the middle it is ready to be served. Whisk the sauce one more time and then pour it on top.
Serve with asparagus