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