Almond and Dijon Baked Redfish

Just a few simple ingredients come together to make an impressive baked fish dish that is packed with flavor.


Recipe and photograph by Kimme Hargrove

1 to 1 ¼ pounds redfish (or any lean, white, flaky fish such as flounder, red snapper or tilapia), cut into filets
Zest of 1 lemon (plus lemon wedges for serving)
½ cup almonds, coarsely chopped
1 Tablespoon fresh dill, chopped
1 Tablespoon olive oil
½ teaspoon each salt and pepper
3 teaspoons Dijon mustard

Heat oven to 400°F.

Combine lemon zest, almonds, dill, olive oil, salt and pepper.

Spray a baking dish with cooking spray (or cover with parchment paper). Place fish on baking sheet, and spread Dijon evenly over each piece until all Dijon is used. Sprinkle almond mixture on top of Dijon, pressing down gently so it sticks.

Bake fish 9-11 minutes until flaky. Serve with lemon wedges. Recipe serves four.

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