Fish Almondine

5 from 1 vote

This fish almondine is made with pan-seared white fish topped with buttery, golden almond slices for a delicious seafood dinner.

Prep Time5

Cook Time10

Total Time15

Course: Main Course

Cuisine: French

Servings: people

Calories: 465kcal

Pat fish dry. Dust with flour on both sides and season with salt and pepper.
In a large shallow pan, melt half the butter (1 tablespoon) over medium-low heat.
When the butter is melted (but not browned) add the almonds and cook until the nuts are golden (2-3 minutes). Scoop the almonds out of the butter and set aside.
Tip: The butter will foam as you cook, which could make it harder to see the almonds. Keep a close eye on the almonds as you cook to ensure that they don't burn.
Increase heat to medium. Add remaining 1 tablespoon butter and the olive oil to the pan.
Place the fillets in the pan and cook about 4 minutes. Don't touch the fillets until they're ready to flip.
Use a thin metal spatula to test the fish. If you can slide the spatula under the fish without the fish sticking to the pan, it's ready to flip. If the fillets won't release- give them another 30 seconds. They'll release when they've finished cooking.
Cook fish another 3-4 minutes until done. Fish will be golden on both the top and bottom and opaque all the way through when finished cooking.
Transfer the fish to plates, leaving the excess butter in the pan. Cover fish to keep warm, or set fish in a 200ºF oven.
Reduce heat to medium-low. Add the lemon juice to the pan, stir with a wooden spoon, and allow the juice to reduce for about a minute. Add half the herbs and turn off the heat.
Serve fish hot with pan sauce, remaining herbs, and the toasted almonds.