Ingredients
- 4 small red snapper, tilapia, or catfish fillets
- 1 egg
- 1 cup sliced almonds
- sea salt and freshly ground black pepper
- 1 tablespoon olive oil
- One 10-ounce bag broccoli florets
- 1 tablespoon butter
- 2 medium tomatoes
Directions
-
Rinse fish fillets in cool water and dry on paper towels.
-
Beat the egg in a shallow dish. Use the back of a spoon to paint the entire non-skin side of the fish fillet (the whiter side) with the egg, evenly season with salt and pepper (or Cajun seasoning), then sprinkle with almonds to cover, pressing down lightly to adhere. I only crust one side of the fish, but you could do both if you wanted to.
-
Heat the olive oil in a nonstick pan over medium high heat – place each fillet almond side down in the pan – hear the sizzle.
-
While the fillets are cooking, pop the broccoli in the microwave, begin cooking as per the directions.
-
After 3 minutes of cooking, when almonds are golden brown, carefully turn each fish fillet, to cook for an additional 2 to 3 minutes, until done.
-
Slice the tomatoes.
-
Remove the vegetables from the microwave – pour into a bowl – add a pat of butter, a sprinkle of salt, and mix.
-
Place a fish fillet on a plate, add a scoop of vegetables, two slices of tomato.