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Almond and Asiago Crusted Rockfish
Mild white rockfish with a light crust of nuts and panko. This recipe can be either fried on the stovetop or baked in the oven.
Prep
10 min
Cook
10 min
Total
20 min
Serves
4
Instructions
- 01
Pat your fish filets dry with paper towels and remove any bones with fish tweezers or pliers. If you are planning to cook your fish in the oven, preheat the oven to 425 degrees F.
- 02
Add the almonds, pistachios, breadcrumbs, salt, pepper, and herbs to a food processor. Process until it is the consistency of fine breadcrumbs. Pour into a shallow bowl or baking dish.
- 03
Brush each of the filets with a thick layer of Dijon mustard and dip them into the nut and breadcrumb mixture to coat, patting the mixture into the mustard layer if needed. Place on a rack set over a baking sheet until ready to cook.
- 04
Heat ½ cup olive oil in a 10-12 inch skillet over medium heat. Working in batches, lay the coated fish filets gently but quickly in the oil and cook until golden brown on the bottom, 2-3 minutes.
- 05
Use a fish spatula to very gently turn them away from you, and use a second spatula to “catch” them and set them gently back in the oil. Cook on the other side for about 2 minutes, longer for filets thicker than ½ inch.
- 06
The fish is done when it flakes easily in the middle and the crust is a light golden brown. Remove to a paper towel-lined baking sheet.
- 07
Use a nonstick baking sheet or line your sheet with parchment. Lay the breaded filets out on the pan. Spray the top side of the coated fish with cooking spray (I use an olive oil spray bottle for good coverage).
- 08
Bake in the preheated oven for 8-10 minutes, or longer for filets more than 1⁄2 inch thick. The fish is done when the fish flakes easily in the middle and the crust is a light golden brown. You can switch over to broil for the last 1-2 minutes for an extra crispy top.Note: for thicker pieces of fish you can also use a meat thermometer to make sure your pieces are 130 degrees in the middle.
- 09
Serve immediately over a bed of sauteed greens and topped with olive tapenade.
Nutrition
per serving · 1 serving
- Calories
- 385.7
- Protein
- 28.3g
- Carbs
- 9.3g
- Fat
- 26.7g
- Fiber
- 3.1g
- Sugar
- 1.6g
- Sat. fat
- 4.3g
- Sodium
- 635.7mg
- Cholesterol
- 61mg
Variations & swaps
Ingredients and substitutions
- Wild Pacific rockfish filets - I buy one rockfish filet per person, which is typically about a quarter pound. You can also substitute any mild white fish such as cod, halibut, striped bass, or walleye. I always recommend buying wild-caught fish from a sustainable fishery. If you have a thicker filet, be sure to adjust the cooking time and make sure the fish flakes in the middle before serving.
- Almonds - You can't make almond crusted rockfish without them! I use slivered almonds in this recipe. Make sure they are unsalted.
- Pistachios - These should also be unsalted. The best place I've found to buy unsalted pistachio nutmeats is Trader Joe's.
- Panko breadcrumbs - These are optional, but they add some crisp to the coating. Whole wheat panko is available on Amazon, and is quite good!
- Asiago cheese- You can substitute any hard Italian grating cheese like Parmesan or Pecorino.
- Dried oregano and thyme - in a pinch, dried parsley or rosemary will work too.
- Dijon mustard - Although the flavor of the mustard largely disappears after cooking, I still like to use one that's nicely balanced such as Maille. You can also use a mayonnaise made from olive oil or avocado oil. However, I encourage you to read the labels and know what type of olive or avocado oil is in your mayo, and whether any other unhealthy oils are included.
- Olive oil or olive oil cooking spray - I use an olive oil sprayer for the spray. You can also use the cooking spray of your choice. Expeller pressed canola oil or avocado oil are usually my choices if I'm not using olive oil.
- Store-bought olive tapenade - I get mine at the olive bar at my grocery store. Or you can whip up a batch of my olive and sundried tomato tapenade. Any bruschetta topping will work too.
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