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Fish Fillet Parmesan

– 1 lbs. fillet of fish
– 6 tbs. butter
– 1/4 cup sliced almonds
– 1/3 cup flour
– 1/2 tsp. salt
– dash pepper
– 1 tbs. lemon juice
– 1 tbs. finely shopped parsley


Pat fillets dry with paper towel. Met 4 tbs. butter in a small skillet. Saute almonds until lightly browned. Set aside. Season flour with salt and pepper. Dredge fillets in seasoned flour. Melt remaining 2 tbs. butter in large skillet over medium-high heat. Add filets and fry about 2 to 3 minutes or until the first side is golden brown. Turn and fry the additional minutes necessary to total 10 minutes per inch of thickness (see Canadian Rule). remove fillets to a heated ovenproof platter and place in warm oven. Return almond to heat. Add lemon juice and stir until mixture boils. Spoon over fillets. Sprinkle with parsley.

Makes 4 servings.

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