Almond-crusted fish




Prep Time


Cook Time

With a subtle coating of almonds and thyme, this is a lovely way to enjoy fish.



For the almond-crusted fish

  • 600g skinless, boneless fillets white fish
  • ½ cup flour
  • Salt and ground black pepper, to taste
  • 150ml light beer
  • ½ cup panko breadcrumbs
  • ½ cup finely chopped slivered almonds
  • 2 teaspoons chopped fresh thyme
  • 3 tablespoons olive oil


For the almond-crusted fish

  • Preheat the oven to 230°C (210°C fan bake). Line a baking tray with baking paper.
  • Combine the flour, salt and pepper in a shallow bowl.
  • Pour the beer into another shallow bowl.
  • Combine the breadcrumbs, almonds and thyme in a third bowl.
  • Coat the fish in the flour, then the beer, then the breadcrumb mixture.
  • Arrange in a single layer on the prepared tray and drizzle with the oil.
  • Bake for 8–10 minutes, depending on the thickness of the fish, or until the internal temperature reaches 63°C.