Fish With Toasted Almonds

By Nigella Lawson

Fish With Toasted Almonds
Jim Wilson/The New York Times
Total Time
20 minutes
Rating
5(745)
Comments
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This is an easy dish that you can put on the table when you have friends coming around after a long day's work. The soft-fleshed cod (or any other meaty white fish) is offset by the crunchy almonds. Serve alongside a pile of fresh green beans, cooked until just tender, but still bright.

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Ingredients

Yield:4 servings
  • ½cup sliced almonds
  • 3tablespoons butter
  • 2teaspoons olive oil
  • 46-ounce cod fillets (or any other meaty white fish), with skin
  • Salt and freshly ground black pepper
  • Juice of 1 lemon
  • 1cup flat-leaf parsley leaves, chopped
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

316 calories; 18 grams fat; 6 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 6 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 34 grams protein; 538 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place a large dry nonstick skillet over medium heat, and add almonds. Stir constantly until they are tinged with color. Take from heat, and transfer to a bowl to cool.

  2. Step 2

    Season both sides of the fish well with salt and pepper. Place the same pan over medium heat, and add butter and olive oil. When both begin to bubble, add cod fillets skin side up. Brown fish until opaque all the way through, turning once, 3 to 4 minutes a side. Transfer fish to a warm serving plate, skin side down.

  3. Step 3

    Reduce heat under pan to low, and add lemon juice. Stir to blend with butter and oil, then pour this sauce over fillets. Scatter parsley over cod, and scatter with toasted almonds. Serve immediately.

Ratings

5 out of 5
745 user ratings
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Comments

Mary Smith

If you begin the sauté with skin side down, the flesh will expand into a curved surface, so that when it is flipped it will not brown evenly. You want the flesh side to look best for serving, and it will brown evenly if it is the first side cooked.

Joe A.

I make this all the time - trout, or other fish, "almondine". I think you'll get a nicer texture though, by dredging the fillets in flour after seasoning them, and then sauteeing them.

Also, you'll get better flavor by browning the sliced almonds in a couple T.s butter; it becomes brown butter by the time the almonds are browned, about 7-8 minutes. More butter is never a bad thing when it comes to fish!!

Hal M

Here in Washington state cod is always sold skinned, since it is not edible. I think Nigella may mean to place the skinned side, which is least attractive, up to brown the serving side and then serving it skinned side down.

HMC

Good, easy, quick. Less complicated Almondine. Made with pacific cod and cashews.

Henry

Absolutely love this dish. We match it with this cauliflower rice and they are perfect together as the best low carb combination. https://approvedpromo.info/recipes/1019880-cauliflower-rice?smid=ck-recipe-android-share

ashley

Did have enough butter lemon sauce leftover. Also one fish was much larger than the other so that wasn’t helpful

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