Description
This almond crusted fish has just 5 ingredients and is light, healthy, and super easy. Almond flour gives a perfect texture and flavor to the fish.
Ingredients
Scale
- 1 pound firm white fish fillet; flounder, cod, black fish or snapper
- 1/3 cup almond flour
- ¼ teaspoon Celtic salt or to taste (you don’t need much, there is salt in the mustard)
- ¼ tsp fresh ground pepper
- ¼ cup organic Dijon mustard
- 3–4 tablespoon organic cultured butter, ghee or coconut oil
- 1 lemon cut into wedges
Instructions
- Pour the almond flour onto a large plate. Mix in the salt and pepper.
- Wash and dry the fish fillets.
- Using a knife, spread one side of the fillets with a light coating of mustard.
- Put the fish fillets onto the almond flour, mustard side down. Press lightly to get the almond flour to stick to the fillet.
- Spread the top side of the fillet with mustard and flip it over. Gently press to get the almond flour to stick.
- Heat a heavy sauté pan. I use a cast iron pan.
- Add butter or oil.
- When the butter is hot, add the fillets. You may have to do it in 2 batches depending on the size of your pan.
- Sauté on medium until the almond crust is lightly brown 3-4 minutes.
- Carefully flip the fillets over and sauté on the other side. If your fillets are thin turn the heat up to medium high, if they are thick turn it down to medium low. You want the crust to brown and the inside to be just cooked. It will take another 3-5 minutes.
- Remove from heat onto a plate. If you are doing a second batch, scrape out the loose pieces of almond flour, add a little more butter and repeat with the remaining fillets.
- Serve immediately with lemon wedges.
- Prep Time: 15
- Cook Time: 10
- Category: Main Dish, Fish
- Cuisine: Paleo, Gluten Free, Dairy Free option