Almond-Crusted Chilean Sea Bass

This recipe for almond-crusted Chilean sea bass is a simple but elegant dish that is perfect for a special occasion. The fish is coated in a flavorful mixture of almond flour, chopped almonds, paprika, garlic powder, salt, and pepper, then baked until golden brown. The result is a tender, flaky fish with a crispy, crunchy crust. Serve with fresh lemon wedges for a bright and refreshing touch.

This recipe is inspired by the classic French dish, sole meunière. In that dish, the fish is dredged in flour and then pan-fried in butter. I wanted to create a similar dish that was a little bit lighter and healthier, so I substituted almond flour for the flour and olive oil for the butter. The result is a dish that is just as delicious as the original, but with a fraction of the fat and calories.

Prep time: 15 | Cook time: 20 | Serves: 4

Ingredients

• 4 Chilean sea bass fillets
• 1 cup almond flour
• 1/2 cup chopped almonds
• 2 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Fresh lemon wedges for serving

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a shallow dish, mix almond flour, chopped almonds, paprika, garlic powder, salt, and pepper.
3. Brush the sea bass fillets with olive oil on both sides.
4. Dredge each fillet in the almond mixture, pressing gently to coat.
5. Place the coated fillets on a baking sheet lined with parchment paper.
6. Bake for 15-20 minutes, or until the fish is cooked through and the crust is golden brown.
7. Serve hot with fresh lemon wedges on the side.

Why It Works

• The almond flour coating gives the fish a crispy, crunchy crust that is full of flavor.
• The olive oil helps to keep the fish moist and tender.
• The paprika and garlic powder add a touch of spice and depth of flavor.
• The salt and pepper enhance the natural flavor of the fish.