Parmesan and almonds are a delicious, gluten free twist on baked, crumbed fish. It’s super healthy and super tasty too!
The fish I remember eating as a kid was always battered and fried, well, it was England and it was the seventies. I’ve bucked against the fried fish trend as an adult and these days I much prefer my fish baked and not battered. However, I’m only human and when I’m back in the motherland, even I can’t resist some fish from the local chippy, even if I do pick all the batter off before I eat it!
Apart from the obvious health reasons, the other reason I prefer to bake and not fry is that I am not really safe with a frying pan. When I first came to Australia, I seriously burned half my arm frying some fish, and it kind of scarred me for life emotionally if not physically!
These days, I’m not just obsessed with baking my fish, I’m obsessed about crumbing it too! I started with conventional breadcrumbs with the homemade fish fingers, then I moved on to polenta with those yummy crunchy fish fingers and here I am now with this almond meal and parmesan combo. This is delicious and it’s gluten free. You can make it dairy free too, by swapping the parmesan for nutritional yeast flakes.
I know this fish dish isn’t going to win a beauty pageant but it sure will win some prizes for taste. Everyone will go nuts for it! (Ha, see what I did there?!) Best of all, it’s oven baked which means it tastes good and it’s good for you too.
Are you a dab hand with a frying pan? How do you prefer your fish, baked or fried?
1/4 cup (20g) finely grated parmesan cheese (or 1 tablespoon nutritional yeast flakes)
1 cup (120g) almond meal
4 x 250g firm white fish fillets (I like barramundi)
- Preheat oven to 220C.
- Combine cheese and almond meal in a medium shallow bow and beat the eggs in another shallow bowl.
- Coat fish all over in egg, then coat in almond mixture.
- Place fish on a lined oven tray and spray with cooking-oil spray.
- Cook fish, uncovered, about 15-20 minutes or until cooked as desired.
Prep time and Cooking time: 25 minutes