I’ve got annoying dietary restrictions for the next two weeks, so I was brainstorming a way to do my fish that didn’t have any of the offenders involved (tomatoes, “spicy” ingredients, etc.). This is what I came up with.
1 grouper fillet
herbs de provence
1 egg, beaten
some almonds, crushed
Preheat oven to 450 degrees.
Mix bread crumbs, some herbs de provence, salt, grated parmesan and crushed almonds together.
Dip fish in egg wash, then bread crumb mixture.
Bake for about 20 minutes or until fish is flaky.
I served this with angel hair “fagioli” and broccoli rabe.