Lemon Haddock with Toasted Almonds with Lemon Butter and Parsley.

Tonight’s dinner is a continuation of the exploration of what may be my favorite cookbook of all time, My Wild Atlantic Kitchen, by Irish chef Maura O’Connell Foley, a fellow Kerry Ireland Foley.

But this time…I didn’t change (almost) anything. I didn’t have sole, so I used haddock. Flounder would have worked too, I think. I tweaked a few things, but this was mostly from the source.

So I give you Lemon Haddock with Toasted Almonds with Lemon Butter and Parsley. But, with Haddock.

Ingredients:

A couple fillets of a nice white fish. Sole if you have it, but flounder, cod or haddock is good.

A cup of flour season with sea salt and fresh crushed black pepper

Butter or olive oil, or a mix of both

Almond slivers
Juice of a lemon

A handful of chopped flat leaf parsley

Directions:

Make your sauce. Toast the almonds in a skillet, toss in some butter, and then the lemon juice. I think I may want some dry white wine here too, in the future. Simple. Cook down lightly while doing the next step.

Heat up your oven to 400°

Heat up a cast iron skillet with some butter (or olive oil)

Pat your fish dry, dredge in the seasoned flour.

Pan fry for about 3 minutes each side over a medium high heat

Put into oven for about 4-6 minutes to finish. The goal is to non over cook the fish.

Plate the fish, pour on the sauce, garnish with the parsley.

A variation of this recipe is to use a Tomato & Caper Salsa instead of the toasted almonds. A close friend of mine went this route and loved it.

Tomato & Caper Salsa:

Melt butter in a small sauce pan, add finely diced a couple tomatoes, 1 tbsp capers, juice of a small lime and warm through, add chopped parsley and serve with lime wedges.

I served mine with my home-made saffron rice (don’t use the store-bought stuff…too salty) and some petite peas. I’ve written up my saffron rice before (I think). If I haven’t, I’ll write it up next.