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Toasted Almond-Topped Fish

Source of Recipe

WW Post


Recipe Introduction

Makes 4 servings Prep: 15 minutes Bake: 10 minutes WW- 6pt

List of Ingredients

1 pound fresh or frozen fish fillets or steaks
1/4 cup buttermilk
1/2 cup fine dry bread crumbs
2 tablespoons snipped fresh parsley or 2 teaspoons dried parsley flakes
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup sliced almonds, coarsely chopped
2 tablespoons butter or margarine, melted
Scored cucumber slices (optional)
Curly endive (optional)
Pitted ripe olives (optional)
Lemon wedges (optional)



Recipe

Directions
1. Thaw fish, if frozen. If using fillets, separate fillets, or cut fillets or steaks into 4 serving-size portions. Rinse and pat dry with paper towels. Measure thickness of fish. (To measure thickness of fish fillets or steaks, place a ruler against the thickness part of the fish. Use this measurement to calculate the cooking time for fish. Generally allow 4 to 6 minutes for each 1/2 inch thickness of fish.)
2. Pour buttermilk into a shallow dish. In another shallow dish combine bread crumbs, parsley, dry mustard, salt, and pepper. Dip fish into buttermilk. Then roll fish in crumb mixture. Place coated fish in a greased shallow baking pan.
3. Sprinkle fish with coarsely chopped almonds. Drizzle melted butter or margarine over fish. Bake in a 500 degree F oven until golden and fish flakes easily with a fork. Allow 4 to 6 minutes for each 1/2 inch of thickness.
4. To serve, transfer fish to a warm serving platter; garnish with cucumber slices, endive, and ripe olives, if desired. Serve with lemon wedges, if desired. Makes 4 servings.

Nutrition facts per serving:
calories: 252
total fat: 13g
saturated fat: 5g
monounsaturated fat: 5g
polyunsaturated fat: 2g
cholesterol: 71mg
sodium: 582mg
carbohydrate: 10g
total sugar: 2g
fiber: 1g
protein: 25g
vitamin C: 7%
calcium: 9%
iron: 8%