Baked Almond Crusted Haddock/Pollock

• servings: 4 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

4 6-oz Haddock fillets (~1.5 inches thick, or 1 inch thick also works)

1 1/4 cups Almonds

1/4 cup Salted butter (melted)

1 tsp Lemon zest

1 tsp Lemon juice

2 cloves Crushed garlic (or ½ tsp garlic powder)

1/2 tsp Onion powder

1/2 tsp Sea salt

1/4 tsp Black pepper

1 tbsp Fresh parsley (finely chopped, plus more for garnish)

Lemon wedges (optional, for garnish)

Directions

Preheat oven to 375 degrees F (191 degrees C).

Pat the haddock dry with paper towels on both sides.

Pulse the almonds in a food processor until they form a fine crumb, with some pieces remaining. If you don’t have a food processor, you can also chop them very finely.

In a bowl, stir together the almonds, melted butter, lemon juice and zest, garlic, onion powder, salt, pepper and parsley.

Place the haddock on a baking sheet. Top each fillet with ¼ of the crumb mixture, pressing it on top of the fillet to make sure it sticks.

Bake haddock in the oven for 15-20 minutes (or 10-15 minutes if using 1-inch-thick fillets), until the topping is golden brown and the fish easily flakes apart with a fork. Serve with more fresh parsley and a squeeze of lemon juice.

Nutrition

• Calories: 491 kcal
• Total Fat: 34.6 g
• Saturated Fat: 9.2 g
• Unsaturated Fat: 23.4 g
• Trans Fat: 0.5 g
• Cholesterol: 122.4 mg
• Sodium: 745.7 mg
• Total Carbohydrate: 10.7 g
• Dietary Fiber: 5.8 g
• Total Sugars: 2.1 g
• Protein: 37.5 g