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Walnut-Crusted Fish

Yields4 Servings

 4 flounder fillets, 4 ounces each
 ¼ cup almond milk
 1 cup finely chopped walnuts
 ¼ tsp salt
 ¼ tsp ground black pepper
 5 ½ tbsp extra virgin olive oil
 1 tbsp fresh lemon juice (juice of ½ lemon)
Garnish
 ¼ cup chopped fresh parsley for garnish

1

Rinse fish in cold water and pat dry with paper towel.

2

Place the almond milk in a shallow bowl.

3

Spread the chopped walnuts, salt, and pepper on a plate.

4

Dip the fish in the almond milk and then dredge in the walnut mixture, gently pressing the walnuts onto the fish to form the crust.

5

Heat a large skillet on medium heat. Add olive oil, and then the fish. Cook for 3–4 minutes on each side, until the fish is cooked through. 8 Minutes

6

Squeeze lemon juice over the top, then sprinkle with parsley.

Tip
7

Sole also works well in place of flounder.

Ingredients

 4 flounder fillets, 4 ounces each
 ¼ cup almond milk
 1 cup finely chopped walnuts
 ¼ tsp salt
 ¼ tsp ground black pepper
 5 ½ tbsp extra virgin olive oil
 1 tbsp fresh lemon juice (juice of ½ lemon)
Garnish
 ¼ cup chopped fresh parsley for garnish

Directions

1

Rinse fish in cold water and pat dry with paper towel.

2

Place the almond milk in a shallow bowl.

3

Spread the chopped walnuts, salt, and pepper on a plate.

4

Dip the fish in the almond milk and then dredge in the walnut mixture, gently pressing the walnuts onto the fish to form the crust.

5

Heat a large skillet on medium heat. Add olive oil, and then the fish. Cook for 3–4 minutes on each side, until the fish is cooked through. 8 Minutes

6

Squeeze lemon juice over the top, then sprinkle with parsley.

Tip
7

Sole also works well in place of flounder.

Walnut-Crusted Fish

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