Description
Almond Crusted Fish Piccata with Fennel Salad is a delicious and healthy dish that combines crispy fish with a zesty sauce and fresh salad.
Ingredients
Scale
- 4 fish fillets (such as tilapia or sole)
- 1 cup almond flour
- ½ cup all-purpose flour
- 2 large eggs
- 1 lemon (zested and juiced)
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 tablespoons capers, rinsed and drained
- Salt, to taste
- Pepper, to taste
- 1 small bulb of fennel, thinly sliced
- 2 cups mixed greens (such as arugula and spinach)
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- Fresh parsley, for garnish
Instructions
- Season the fish fillets with salt and pepper on both sides.
- In three separate bowls, place the almond flour, all-purpose flour, and beaten eggs.
- Dip each fillet first in the all-purpose flour, then into the egg mixture, and finally into the almond flour, ensuring they are well coated.
- In a large skillet, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat. When hot, add the coated fish fillets and cook for 4-5 minutes on each side or until golden brown.
- Once the fish is cooked, remove it from the pan and set aside. In the same skillet, add another tablespoon of butter, the capers, lemon juice, and lemon zest. Cook for about 2 minutes until the sauce is slightly reduced.
- In a large bowl, combine the sliced fennel, mixed greens, apple cider vinegar, honey, and a drizzle of olive oil. Toss gently to combine.
- Place the fish fillets on a serving plate and drizzle with the piccata sauce, garnish with fresh parsley.
- Serve the fennel salad alongside the fish, completing the dish with an extra lemon wedge if desired.
Notes
- This dish pairs well with a crisp white wine.
- Adjust the seasoning to your taste.
- Ensure the oil is hot before adding the fish for the best crust.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 fillet with salad
- Calories: 500
- Sugar: 5g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 200mg