Fish Almondine: Crispy Almond Crust in 35 Minutes

You know that golden, nutty crust you chase at restaurants? This oven baked fish Almondine delivers it at home, fast.

We coat mild white fish (cod, flounder, or sole) with seasoned flour, a thin swipe of mayonnaise for cling, then a crunchy mix of panko, sliced almonds, parsley, butter, and lemon zest. It bakes up crisp on top, tender underneath, and bright with a squeeze of lemon.

Cooking now? Use the Jump to Recipe button to go straight to the steps, or scan the Table of Contents to hop to ingredients, storage, or the recipe card.

Table of Contents

Ingredients You’ll Need

• 6 cod fillets (about 6 ounces each, skinless and boneless; flounder, sole, halibut, or tilapia also work)
• 3/4 cup panko breadcrumbs (plain, for a crisp golden crust)
• 1/3 cup sliced almonds (lightly crushed with your fingers for extra texture)
• 3 tablespoons salted butter, melted and cooled slightly
• 2 tablespoons fresh parsley, finely chopped
• 1/3 cup all-purpose flour (for dredging)
• 1/2 cup mayonnaise (full-fat works best for moisture and browning)
• 1 lemon, zested and cut into wedges (zest for the crumb mixture, wedges for serving)
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper, plus more to taste
• (Optional but recommended) 1/4 cup grated Parmesan cheese, mixed into the crumb for extra flavor

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Step-by-Step Instructions

Step 1: Preheat and Prepare the Pan

Set your oven to 375°F (190°C). Place a rimmed baking sheet on the middle rack while it heats so it’s hot when the fish goes in. Line with parchment paper just before adding the fish.

Step 2: Make the Almond Crumb

In a medium bowl, mix together the panko, sliced almonds, melted butter, parsley, lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon pepper. If using Parmesan, stir it in now. Toss until the crumbs are evenly coated.

Step 3: Season the Flour

In a shallow dish, combine the flour with a small pinch of salt and pepper. This seasoned flour helps the coating stick.

Step 4: Dry and Dredge the Fish

Pat the fillets completely dry with paper towels. Lightly coat each fillet in the seasoned flour, then shake off any excess.

Step 5: Spread the Mayo

Place the floured fish on a plate or board. Spread about 1 tablespoon of mayonnaise evenly across the top of each fillet. This helps the crumb layer adhere and keeps the fish moist while baking.

Step 6: Add the Crumb Topping

Spoon the almond crumb mixture over the mayo-coated side of each fillet. Press gently but firmly so the topping sticks in an even layer.

Step 7: Bake the Fish

Carefully transfer the fillets, crumb side up, onto the preheated baking sheet. Bake for 16–18 minutes, or until the topping is golden brown and the fish flakes easily with a fork. The internal temperature should reach 135–140°F in the thickest part.

Step 8: Finish and Serve

Remove from the oven and immediately squeeze fresh lemon juice over the fish. Taste for seasoning, then serve hot with lemon wedges on the side.

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Storage & Make-Ahead Tips

Storing Leftovers

• Let the baked fish almondine cool completely before storing.
• Place fillets in an airtight container and refrigerate for 3–4 days.
• To reheat, place in a 300°F oven for 10–12 minutes until warmed through and the crust re-crisps. Avoid microwaving if possible, as it softens the crumb.

Freezing

• Wrap individual cooked fillets tightly in foil or plastic wrap, then place in a freezer bag.
• Freeze for up to 3 months.
• Reheat from frozen at 300°F for 18–22 minutes, uncovered, until hot and crisp.

Make-Ahead Prep

• Crumb topping: Mix the panko, almonds, butter, parsley, and zest up to 2 days ahead, then store in a sealed container in the fridge.
• Assemble ahead: You can flour, mayo-coat, and top the fish with crumbs, then refrigerate up to 12 hours before baking. Bake straight from the fridge, adding 2–3 extra minutes to the cook time.

A little prep ahead means dinner is ready with almost no effort on busy nights (and your kitchen still smells like you went all out).

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Bringing It All Together

This baked fish almondine shows how simple ingredients can feel truly special. Mild white fish, a buttery almond-panko crust, and a bright squeeze of lemon create a meal that looks impressive yet comes together in under 40 minutes. It’s versatile enough for weeknight dinners and elegant enough for company.

You may also like:
– The Art of Salt Baked Fish
– Baked Black Cod Fis Recipe
– Baked Fish with Parmesan Cheese
– Crispy Baked Battered Fish Recipe

I’d love for you to give this recipe a try and see how easily it elevates your seafood nights.

If you do, let me know how it turned out in the comments below, your tips and variations are always welcome.

Happy cooking!