Almond crusted fish is both easy and delicious. We infuse flavor with a variety of herbs and seasonings, then bake it to perfection. For an extra twist, add dried barberries or cranberries. It's a simple yet satisfying way to enjoy a nutritious meal.
Baked Fish With Almond Crust and Herbs
This fish recipe is perfect for any occasion, whether you need a quick weeknight dinner or a festive dish. The almond topping adds a delightful crunch and taste to the dish.
To infuse flavor into the fish, we generously season it with herbs and spices. Mild-flavored fish such as whiting, flounder, cod, and catfish work well, but salmon or trout are great options too.
For a special touch, you can add dried barberries or finely chopped cranberries. These ruby red berries not only look lovely but also add a hint of sweet-tangy taste to the dish.
We love to create fish recipes that burst with flavor, like spicy fish patties, spicy tuna salad and pan seared fish with tamarind sauce. Fish can be bland on its own, but pairing it with spices, seasonings, and herbs elevates its taste. In this recipe, we drew inspiration from Persian and Middle Eastern cuisine.
Recipe Ingredients
Here are some notes about ingredients.
- Fish: I chose haddock as that was easily available. But any mild flavored white fish will work. Salmon and trout also goes well with herbs.
- Almonds: This adds a nice bite and texture to the crust. Make sure to process it to a slightly coarse texture. Almond flakes will not give the came crunch. You can substitute with walnuts or hazelnuts. Use breadcrumbs or some parmesan cheese for a nut-free option.
- Herbs: Dill pairs beautifully with fish. Then I also add cilantro, parsley and green onions, that combine well and give it a complex flavor.
- Spices: I went with mild red pepper flakes (Aleppo style), ground coriander and ground black pepper.
- Cooking Oil: Avocado oil, olive oil or peanut oil will be ok.
- Garlic: Fresh grated garlic adds a nice flavor.
- Dijon Mustard: Not typical for middle eastern recipes, but mustard adds a mildly tangy layer, subtle flavor and helps the seasonings stick to the fish.
- Lemon Juice: For the extra zing and freshness.
- Salt: Balances all the flavors and taste.
- Dried berries: This is optional, but you can add some dried barberries or finely chopped cranberries. Barberries, known as ‘zereshk’ in Persian, are tangy-sweet berries that are available in their dried form at Persian and Middle eastern stores.
How To Bake Almond Crusted Fish
Brief overview below. *Full recipe at the end of blog post. Stove-top method in recipe notes.
- Season: Brush dijon mustard on the fish. Combine salt, spices and sprinkle all over.
- Top With Herbs: Mix oil, herbs and garlic. Spread the herb mixture over the fish.
- Almond Crust: Scatter chopped almonds on top and press down.
- Cook: Bake until the crust turns golden brown and the fish flakes easily.
- Serve: Remove from oven, garnish and serve it hot.
Top Tips
Don't overcook the fish. Check the time and temperature and adjust it carefully to suit your oven.
Use chopped almonds not the flaked almonds. The latter do not give the same crunch.
Drain the herbs well or run through a salad spinner to make sure to get rid of excess water.
Line a baking sheet with foil and then a parchment paper over that to make clean up easy. It also helps retain the juices.
Serving Suggestions
- Serve this almond crusted fish with rice (plain or dill rice without the meat), potatoes (steamed, mashed, roasted, vegan potato salad) or flatbreads (naan).
- Add some sides such as - creamy yellow squash, roasted cauliflower and potatoes, onion salad or kale and lentil salad.
Meal Prep
This recipe is fairly simple and requires minimal prep. However, if you are making a large quantity, you can chop the nuts and herbs one day ahead.
Storage
You can refrigerate this baked almond crusted fish for 3 to 4 days. Freeze it in airtight freezer safe container for about 2 months. Thaw and reheat in oven or skillet.
Recipe FAQs
In general, adjust the cooking temperature and time as per the thickness of the fish fillet. If it is one inch thick or less, then bake it at 450 degrees Fahrenheit. If the fish is thicker or coated, then lower the temperature to 375 degrees Fahrenheit. Higher temperature and shorter cooking times will give you fish that is moist and delicious. Adjust the time to cook as explained below.
First measure the fish at its thickest point. Then calculate the cooking time for the fish using a general rule of 10 minutes per inch of thickness. However, the cooking time will also vary with the baking temperature, fish size and if it is combined with other ingredients or wrapped with parchment paper.
This will vary with the cuisine and flavor profile. If you go with a mediterranean, middle-eastern or Indian theme, then herbs such as dill, cilantro, parsley and green onions will work well. For a southern European flavor, use basil, thyme, oregano, chives, rosemary etc.
Again this will depend on the cuisine. In the middle eastern and Indian recipes, it is more common to use cumin, coriander, turmeric, ginger, fenugreek and chili powder. European and Mediterranean recipes do not use too much of pungent and hot spices and instead may include milder paprika, black pepper and garlic.
Fish is a healthy lean protein option. Almonds are a great source of vitamins, minerals, protein, unsaturated fats and fiber. And herbs are rich sources of health promoting nutrients and phytochemicals.
Combining all of this creates a delicious dish that is also high in protein, heathy fats, essential vitamins and minerals. This baked fish is also a great option for increasing seafood and healthy protein dishes in your diet.
Variations
This almond crusted fish recipe is low carb, gluten free, high protein, dairy free and soy free.
- Egg Free: Skip the Dijon mustard unless you can be sure it is vegan.
- Nut Free: Use coconut flakes, crushed pumpkin seeds, bread crumbs or parmesan cheese.
- Low Sodium: Reduce the amount of salt and use more lemon juice as per taste.
More Recipes With Herbs
- Sabzi Polo (Persian Herb Rice)
- Tabbouleh Salad
- Kuku Sabzi (Persian Herb Omelette)
- Baghali Polo (Dill Rice)
★ DID YOU MAKE THIS RECIPE? PLEASE COMMENT AND GIVE IT A STAR RATING BELOW!
Almond Crusted Fish With Herbs
Ingredients
- 1 pound fish fillet mild flavored, skin-on, pat dry, I used haddock
- 1 tablespoon dijon mustard
- ½ teaspoon salt adjust per taste, check salt in mustard
- ½ teaspoon ground black pepper
- ½ teaspoon red pepper flakes or cayenne pepper
- ½ teaspoon ground coriander
- 2 tablespoons avocado oil or olive oil
- 2 garlic cloves grated or 1 teaspoon garlic powder
- 2 tablespoons finely chopped cilantro
- 2 tablespoons finely chopped dill
- 2 tablespoons finely chopped green onions
- 2 tablespoons finely chopped parsley
- ¼ cup chopped almonds walnuts or bread crumbs
- 2 tablespoons dried barberries optional, or very finely chopped dried cranberries
- 1 tablespoon lemon juice
Garnish
- Fresh herbs lemon zest, barberries or cranberries
Instructions
- Preheat the oven to 425ºF.
- Place the fish fillet, skin-side down on a parchment paper lined baking sheet. Dot the fish with dijon mustard and brush it evenly.
- Combine salt, black pepper, red pepper flakes and ground coriander in a small bowl. Sprinkle the seasoning mix over the fish and pat down.
- In a small bowl combine oil, herbs and garlic. Add the dried berries if using. Spread the herb mixture evenly over the fish.
- Scatter the chopped almonds on top and press down gently with a wide and flat spatula. Crimp the parchment paper along with the foil on all sides to create an elevated border around the fish. This will help to retain the juices around.
- Bake in the oven until the almond crust turns light golden brown and the fish flakes easily with a fork, about 15 to 18 minutes. Tip: The time may vary with the fish and the thickness of the fillets.
- Remove from the oven, and sprinkle lemon juice, more herbs, lemon zest and dried berries. Serve this baked crusted fish hot with steamed rice, potatoes or flatbread.
Notes
- Fish: I chose haddock as that was easily available. But any mild flavored white fish will work. Salmon and trout also goes well with herbs.
- Stove Top: You can fry the fish in a skillet. Heat 1 tablespoon oil at medium high in a 10 inch non stick skillet (cast iron would be good). Then arrange the fish skin side down and cook for 3 to 4 minutes. Flip and cook the other side until golden brown, about 3 to 4 minutes.
- Storage: Refrigerate the cooked fish for 3 to 4 days. Freeze it for about 2 months. Thaw and reheat in oven or skillet.
- Dried barberries need to be cleaned well. Remove the tiny stems and place the barberries in a colander and immerse in a bowl of cold water for about 20 minutes until all the sand settles in the bottom of the bowl. Rinse the barberries thoroughly couple of times to make sure there is no sand.
- For this recipe I used the Aleppo red pepper flakes which are mild and not pungent.
- Aleppo red pepper flakes and dried barberries are available at Persian and middle eastern grocery stores or online.
Nutrition
More Fish and Seafood Recipes
This post was first published on May 10th, 2016 and has been updated with improvements in pictures, tips, FAQs and additional enhancements.
Brooke Ashley
Delicious! Though next time I'll omit the salt entirely as I found it too salty.
Usha Hazell
am planning to cook this dish on Saturday. It looks delicious. Thank you for the recipe
Shurma
I am planning to cook this for weekend dinner and wondering if I can use Tilapia without skin for this recipe. Thanks
Roxana Begum
Yes you can use Tilapia.
Ollie Ciaburri
Fantastic piece. Thanks so much for sharing.
Roxana
My pleasure :). Thanks for your visit and comment.