Almond-crusted fish with potato and leek

Готовим Fish Almond-crusted fish with potato and leek

Almond-crusted fish tastes terrific on a bed of baked leek and golden potato.

Lables: Gluten free Shellfish free Soy free Wheat free
  1. Preheat oven to 220°C. Arrange potato over a 17 x 24cm (base measurement) baking tray. Top with leek and season with salt and pepper. Drizzle with 2 tablespoons of the olive oil and sprinkle with parmesan. Bake on the top shelf of preheated oven for 20 minutes or until the potato is tender and golden.
  2. Meanwhile, place almond meal and egg in separate bowls. Dip 1 piece of fish in the egg, then the almond meal, pressing firmly to coat. Repeat with remaining pieces of fish.
  3. Heat remaining oil in a non-stick frying pan over medium-high heat. Cook fish for 2 minutes each side or until cooked through.
  4. Divide almond-crusted fish and potato and leek among serving plates. Sprinkle with parsley and serve immediately.

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2 large desiree potatoes, washed, thinly sliced
1 leek, pale section only, washed, thinly sliced
Salt & freshly ground black pepper
80ml olive oil
2 tbsp pre-grated parmesan
1 x 100g pkt almond meal
2 eggs, lightly whisked
4 white fish fillets , cut in half lengthways
1/3 cup loosely packed chopped fresh continental parsley

Adv

Autors
Preparation time
10
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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