Toasted Almond Fillets
Fish fillets are dipped in buttermilk, dredged in seasoned bread crumbs, placed in a baking pan, topped with sliced almonds, drizzled with butter and baked.
1/2 cup dry bread crumbs
1/2 teaspoon dry mustard
1/8 teaspoon ground black pepper
1/4 cup buttermilk
1 pound orange roughy fillets
1/4 cup sliced almonds
2 tablespoons butter, melted
- Preheat oven to 500°F (260°C). Lightly spray a large baking sheet with vegetable cooking spray
- In a shallow dish combine dry bread crumbs, dry mustard, and pepper. Set aside.
- In a shallow bowl add buttermilk. Dip orange roughy into milk, then dredge in the crumb mixture.
- Place roughy onto prepared baking sheet; sprinkle with sliced almonds. Drizzle with melted butter. Bake until fish flakes easily with a fork, 6 to 10 minutes. Remove from oven; serve at once.
Makes 3 to 4 servings.