Use any fresh white fish available. Halibut is best but tilapia is a good alternative
Ingredients:
Almond Crust
1/4 cup almonds (sliced) toasted
2 tablespoon panko crumbs (bread or potato)
2 tablespoon fresh parsley, chopped
1 1/2 teaspoon fresh thyme leaves
1 1/2 teaspoon olive oil
1/4 teaspoon kosher salt
1/4 teaspoon ground pepper
Seasoning for Fish
1 1/2 teaspoon smoked paprika
1/4 teaspoon kosher salt
1/4 teaspoon ground pepper
1 1/2 teaspoon olive oil
2 fillets halibut or tilapia
To toast almonds: line a baking sheet with parchment paper and spread sliced almonds in a single layer. Bake in 325° oven for 5 minutes. Remove from hot baking sheet immediately to avoid over cooking.
Directions:
Preheat oven to 400°
Line a baking sheet with parchment paper, lightly brush on oil or butter.
In a food processor, combine almonds, breadcrumbs, fresh parsley, fresh thyme leaves, 1 1/2 tsp olive oil, 1/4 tsp salt and 1/4 tsp black pepper. Pulse until nuts are coarsely chopped.
Combine paprika, 1/4 tsp salt, and 1/4 tsp pepper.
Place fillets on prepared baking sheet, sprinkle with paprika mixture and then lightly brush with 1/2 tsp oil.
Divide nut mixture between fillets, pressing to adhere.