What is Almond Crusted Fish Piccata and how is it different from traditional fish piccata?

Almond Crusted Fish Piccata is a variation of the classic Italian dish fish piccata, where fish fillets are coated with crushed almonds instead of traditional flour or breadcrumbs. This adds a crunchy texture and a rich, nutty flavor. The dish is typically pan-fried and served with a lemon, caper, and white wine sauce, just like the traditional version. Using almonds also provides a gluten-free alternative while boosting the dish’s nutritional value with healthy fats and protein.

What type of fish works best for Almond Crusted Fish Piccata?

Firm, white fish fillets like cod, sole, halibut, or tilapia work best for Almond Crusted Fish Piccata because they hold together well during cooking and complement the tangy piccata sauce. Choose fillets about 4-6 ounces each for even cooking. Avoid delicate fish like flounder, which may fall apart. Fresh or thawed fish ensures the best texture and flavor.

How do I make the almond crust stick well to the fish?

To help the almond crust adhere, first pat the fish dry and season with salt and pepper. Dip each fillet into beaten eggs or egg whites, which act as a natural binder. Then press the fish into finely crushed almonds, making sure the coating sticks evenly on all sides. Let the crust set for a few minutes before cooking to prevent it from falling off. Cooking over medium heat also helps maintain the crust’s integrity.

What is the best way to make the lemon caper sauce for Almond Crusted Fish Piccata?

To make the lemon caper sauce, start by sautéing minced garlic in butter or olive oil until fragrant. Add fresh lemon juice, white wine or chicken broth, and capers, then simmer for a few minutes to reduce the liquid slightly. Finish by stirring in cold butter off the heat to create a silky sauce. This sauce should be bright, tangy, and slightly creamy, balancing the crunchy almond crust and mild fish.

Can I prepare Almond Crusted Fish Piccata ahead of time and reheat it?

It’s best to prepare and serve Almond Crusted Fish Piccata fresh for optimal texture, as the almond crust can lose its crispness when reheated. If you need to prepare ahead, you can coat the fish and store it uncooked in the refrigerator for up to 24 hours. Cook just before serving and reheat the sauce gently on the stove. To keep the crust crispy when reheating cooked fish, briefly warm it in a non-stick pan rather than using a microwave.

Almond Crusted Fish Piccata Recipe With Light Lemon Sauce

Name: Almond Crusted Fish Piccata
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: – 1 large egg; – 1/3 cup almond flour; – 6 tablespoons extra virgin olive oil (divided: 4 tablespoons for cooking and 2 tablespoons for the sauce); – 1/8 cup lemon juice; – 1/4 cup dry white wine; – 4 tablespoons capers; – 2 tablespoons dried parsley (plus extra for garnish); – 4 ounces gluten-free spaghetti; – Salt and pepper to taste; – cod for main protein

Description

🐟 This Almond Crusted Cod Piccata with Spaghetti offers a light, healthy Mediterranean meal featuring a crunchy almond crust and vibrant lemon-caper sauce.
🍋 The gluten-free spaghetti and fresh ingredients create a balanced dish that’s quick to prepare and packed with bright, refreshing flavors.

Ingredients

– 1 large egg

– 1/3 cup almond flour

– 6 tablespoons extra virgin olive oil (divided: 4 tablespoons for cooking and 2 tablespoons for the sauce)

– 1/8 cup lemon juice

– 1/4 cup dry white wine

– 4 tablespoons capers

– 2 tablespoons dried parsley (plus extra for garnish)

– 4 ounces gluten-free spaghetti

– Salt and pepper to taste

– cod for main protein

Instructions

1-Pat the cod fillets dry, then coat each one first in the whisked egg.

2-Press the egg-coated fillets into the almond flour mixture for an even, thorough coating.

3-Cook the coated cod in the heated skillet for 3 minutes on each side until it turns golden brown.

4-Remove the cod from the skillet and set it aside.

5-Deglaze the pan with 1/4 cup dry white wine and 1/8 cup lemon juice, scraping up the browned bits to build the sauce.

6-Add 4 tablespoons capers and the remaining 2 tablespoons of olive oil, then cook the sauce for 5 minutes until it thickens slightly.

7-Toss the cooked spaghetti and cod in the sauce, garnish with extra dried parsley and grated parmesan, and serve immediately.

Notes

🌟 Cook the cod gently to develop a perfectly golden crust without overcooking.
🍽️ Coat the fish thoroughly in the almond flour mixture for the best crunchy texture.
🌾 Use gluten-free spaghetti to make the dish suitable for gluten-sensitive individuals.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Pan-frying, Boiling, Deglazing
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 235
Sugar: 1g
Sodium: 340mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 3g
Protein: 20g
Cholesterol: 65mg

Keywords: Almond Crusted Cod, Piccata, Gluten-Free Spaghetti, Lemon Caper Sauce