Roasted White Fish With Lemony Almondine
Published March 1, 2023
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4(6- to 8-ounce) fillets flaky white fish, such as hake, cod or flounder, or trout
- Fine sea or table salt and black pepper
- 7tablespoons unsalted butter
- ½cup sliced almonds
- 1lemon, zest finely grated, then fruit halved
- 1tablespoon minced chives, plus more for garnish
Nutritional analysis per serving (4 servings)
416 calories; 27 grams fat; 13 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 5 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 38 grams protein; 598 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 450 degrees. Place fish on a rimmed sheet pan and season fillets lightly with salt and black pepper on both sides. Cut 1 tablespoon butter into small pieces and scatter on top of the fish. Roast for 7 to 11 minutes, or until the fish is tender and cooked through. (Thin fillets will cook more quickly than thick ones.)
- Step 2
While fish roasts, in a large skillet, melt remaining 6 tablespoons butter over medium heat. Cook, swirling the pan, until the foam subsides and the butter turns a deep nut brown, 3 to 7 minutes. (Watch carefully so that it doesn’t burn.)
- Step 3
Add almonds to the pan and turn off the heat; the nuts will immediately start to brown. Toss them in the hot butter until golden, about 2 minutes, turning the heat back on to low if the nuts need a little more color. Squeeze the juice from half a lemon into the pan and stir in half of the grated lemon zest, the chives, ½ teaspoon salt and ¼ teaspoon black pepper. Taste and add more lemon juice and salt, if needed.
- Step 4
Pour the sauce over the fish and garnish with more chives and lemon zest. Serve warm, with the remaining lemon half on the side for squeezing. (You can cut it into wedges, if you like.)
Private Notes
Comments
In Julia and Jaques “Cooking at Home,” Julia boiled 1/4 C white wine vinegar and 1/4 C of dry white wine or dry white vermouth, before removing pan and whisking in 2 tablespoons of butter, returning pan to the stove and continuing to add the rest of the butter incrementally to achieve a thick smooth sauce. I used Pernod which provides a anise flavor to the dish.
My halibut fillets were just over 6 oz, and I used about 1/2 tbs shaved butter on each fillet, while cutting the remaining butter for the almonds in about half. The almonds browned just fine in less butter, and this dinner entree came together brilliantly. I suppose using all the butter is decadence at its finest for many, but less was fine. The fillets roasted wonderfully with a touch more butter. Great almandine take!
This recipe was delicious with cod last night. We served with bread to mop up the butter and lemon juices, good to the last drop. Julia Child knew what she was doing.
This was really great! Very easy and delicious. We made it with halibut and added some capers.
I appreciate and read most comments before starting a recipe and I appreciate all who contribute @Chris Flannigan Do you add the vinegar and dry wine after the almonds brown or after they are done? I assume after they are done. I did consult Cooking at Home, but saw no reference to this step either. @Frederick Tibbetts Where is step 5?
High deliciousness-to-effort ratio.