Name: Walnut-Crusted Fish
Yield: 4
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); ¼ cup chopped fresh parsley for garnish

CategorySeafood Entrées

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

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

Place the almond milk in a shallow bowl.

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

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.

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

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

Tip

Sole also works well in place of flounder.

Ingredients