Baked Almond Crusted Fish

Quick, easy, and deliciously light & tasty—this almond crusted fish is destined to become a  favourite! Tender white fish fillets are topped with a fragrant almond, lemon, and dill crumb, then baked to golden perfection in just 15 minutes.

Servings: 6

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

 Ingredients

• 6 firm white fish fillets (see notes)

• 1½ cups flaked almonds

• ¾ cup panko breadcrumbs

• Zest of 1 lemon

• ¼ cup finely chopped fresh dill sprigs

• 3 teaspoons butter or margarine (softened)

• 4 teaspoons mayonnaise (see notes)

• ½ teaspoon salt

  
  

 Method

1. Preheat your oven to 200°C.

2. Make the crumb topping – In a medium bowl, combine the flaked almonds, panko crumbs, chopped dill, lemon zest, and salt. Using your fingertips, rub in the softened butter or margarine, coarsely breaking up the almonds as you go. Tip: Don’t mix to a paste—you want to keep some larger pieces of flaked almond for texture and crunch!

3. Prep the fish – Line a baking tray with baking paper. Pat the fish fillets thoroughly dry with kitchen towel and lay them on the tray. If your fillets are narrow at one end and thick at the other, simply tuck the narrow end under so the fillet is an even thickness throughout—this ensures uniform cooking.

4. Coat the fillets – Spread a thin layer of mayonnaise over each fillet (about ¾ teaspoon per piece). Then press the crumb mixture firmly over the entire top of each fillet. adheres well.

5. Bake – Place the tray in the preheated oven and bake for 15 minutes. Note: Baking time depends on the thickness of your fillets. For fillets about 1½ cm thick, 15 minutes is perfect. To check for doneness, gently press a fork into the centre of a fillet—if the fish flakes easily, it’s ready.

6. Serve immediately with fresh lemon wedges on the side for a bright, zesty finish.

   
   

Notes & Tips

1. Choosing your fish: Any firm, boneless white fish fillets will work beautifully here. I used ling, but dory and basa, are also great options. Avoid fillets that are too thin—aim for a thickness of about 1–2 cm for best results.

2. About the mayonnaise: I don’t recommend using a strongly flavoured mayonnaise here (e.g., garlic or chipotle). A classic, neutral mayonnaise—like Hellmann’s Real Mayonnaise—works best. Its purpose isn’t to add flavour, but to help the crumb topping adhere and to protect the fish during baking, keeping it moist and tender.

 Serve With

• Lemon wedges (essential!)

• A crisp green salad or steamed asparagus

• Served here with frozen shoestring fries (makes your meal even easier!), but any potato side would be yum!