Search
by Ingredient

Orange Lake Amandine

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by chtaca

YIELD

6 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

½ 118
CUP ML ALMONDS
slivered, blanched *
¼ 59
CUP ML BUTTER
or margarine, melted
12 12
LARGE LARGE BASS FILLETS
or trout *
1 1
X X SALT
to taste *
1 1
X X BLACK PEPPER
to taste *
1 1
X X THYME
to taste *
1 1
X X MILK *
1 1
½ 118
CUP ML VEGETABLE OIL
2 1E+1
TEASPOONS ML PARSLEY LEAVES
chopped
1 1
WEDGES WEDGES LEMON
optional *

Directions

Sauté almonds in butter until golden brown; set aside.

Sprinkle fillets with salt, pepper, and thyme; dip in milk, and dredge in flour.

Fry fillets in hot oil over medium heat until golden brown on both sides.

Drain on paper towels. Remove to serving dish; sprinkle with almonds and parsley.

Garnish with lemon wedges, if desired.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 28g (1.0 oz)
Amount per Serving
Calories 304 77% from fat
 % Daily Value *
Total Fat 26g 40%
Saturated Fat 7g 36%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 55mg 2%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 2%
Sugars g
Protein 4g
Vitamin A 5% Vitamin C 1%
Calcium 1% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Sugar-Free, Low Sodium
 

Email this recipe