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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. First make the almondine breading by placing Panko breadcrumbs, lemon zest, and sliced almonds into a food processor. | 2. Pulse until it reaches a fine consistency. *The breading adheres to the fish better this way.*. | 3. If applicable, debone the fish and remove the skin. | 4. Salt and pepper the fish, to taste. | 5. In a small bowl, mix eggs and water together to make an egg wash. | 6. Place flour in a shallow pan. | 7. Place the almondine breading in another shallow pan. | 8. Dredge each fish fillet through the flour, dusting off any excess, dip in egg wash; place in breading, coating both sides of fish. If you aren't going to fry these right away, store them in the refrigerator at this point. | 9. Preheat saute pan using medium heat. | 10. Add the butter and melt, being careful not to burn. | 11. Place fish in hot butter and cook on each side until golden brown, about 3 minutes on each side, which is an average time. Depending on how thick your fish is, you may need to either shorten or lengthen the time. | 12. Optional: Sprinkle chopped parsley on top of the fish before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
panko breadcrumb	1	cup		-	-	-	-
lemon zest	1/2		grated	-	-	-	-
almond	1/2	cup	sliced	963.56	0.0	0.0	109.0
fish fillet	4			4245.6296	315.8821	249.4761	220.6276
salt pepper				-	-	-	-
egg	2			143.0	0.72	12.56	9.51
water	3/4	cup		0.0	0.0	0.0	0.0
flour	1/2	cup		289.14	63.3027	4.7005	1.1218
butter	1/2	cup		684.0	31.428	21.372	57.6
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.