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Week of 6/24/24

New England Style Almond-Topped Fish
with tartar sauce / roasted sweet potatoes and green beans

Active: 45 Total: 45
Original GF Paleo Vegetarian
New England Style Almond-Topped Fish

This almond-topped fish is classically flavored with lemons, dill, and Old Bay, a favorite seasoning blend for seafood. With oven roasted vegetables on the side, this meal cooks virtually hands-off.
Smarts: If you can't find Old Bay (or prefer not to buy it), feel free to use a different seasoning blend such as Cajun seasoning or seasoned salt.

Tags
Air-Fryer Friendly
Proteins
Fish, non-canned
Cuisines
American
Save recipe
33

Ingredients

Metric
Servings:
4
Tartar Sauce:
  • Capers - 2 Tbsp , drained, rinsed, and chopped
  • Mayonnaise, paleo-friendly - 1/2 cup
  • Lemon juice - 1 Tbsp
  • Hot sauce (opt), use your favorite - 1/4 tsp
New England Style Almond-Topped Fish:
  • Fish, white filets - 1 lb (such as tilapia or cod)
  • Old bay seasoning - 1/2 tsp + 1/2 tsp
  • Lemons - 1/2 , wedges
  • Lemon zest - 1 tsp
  • Dill, fresh - 1 tsp , chopped
  • Butter - 3 Tbsp
  • Almond meal - 1/2 cup
  • Foil - for baking
Roasted Sweet Potatoes and Green Beans:
  • Sweet potatoes - 1 lb , chopped into 1/2 " / 1.3 cm cubes or strips
  • Green beans - 1 lb , trimmed
  • Oil, cooking - 1 Tbsp + 1 Tbsp

Prep

  1. Fish filets - (If prepping right before cooking, get oven heating first.) Thaw if frozen and pat dry. Season with first portion of Old Bay and some salt and pepper.

  2. Sweet potatoes / Green beans / Lemons / Capers - Prep as directed and store separately. (Can be done up to 5 days ahead)

  3. Make Tartar Sauce - In a small bowl, combine mayonnaise, capers, lemon juice, and hot sauce (if using). Season to taste with some salt and pepper. (Can be done up to 5 days ahead)

  4. Lemon zest / Dill - Prep as directed and store separately. (Can be done 1 day ahead)

  5. Pre-cook sweet potatoes - Place sweet potatoes in a microwave-safe dish and cover with damp paper towels. Microwave on high for 3 to 4 minutes to get them started cooking.

  6. Pre-cook green beans (optional step, if your green beans are thicker or you prefer them more tender) - Place green beans in a microwave-safe dish and cover with damp paper towels. Microwave on high for 3 to 4 minutes until crisp-tender.

  7. Make almond topping - Melt the butter in the microwave (20-30 seconds). Combine melted butter with lemon zest, dill, almond meal, and second portion of Old Bay.

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Make

  1. Heat oven to 400F / 204C degrees and set out two baking sheets.

  2. While the oven heats, line the first baking sheet with foil and brush with some oil or coat with cooking spray. Lay fish filets out onto the baking sheet and top with almond mixture. Press it lightly into the fish to help it stay in place. Bake until fish is opaque and flakes easily with a fork and topping is golden brown, 10 to 14 minutes depending on thickness.

  3. Toss sweet potatoes with first portion of cooking oil and spread them out on half of the second sheet pan. Toss green beans with second portion of cooking oil and spread them out on the other half of the sheet pan (or use two pans if all the vegetables won't fit comfortably on one). Season vegetables with some salt and pepper. Transfer to the oven and bake until tender and beginning to brown in spots, 8 to 10 minutes. If green beans are done sooner than the sweet potatoes, move them to a bowl and cover to keep warm while the sweet potatoes finish cooking.

  4. If tartar sauce was made ahead, give it a stir.

  5. Serve fish filets with lemon wedges to squeeze over top and tartar sauce for dipping. Enjoy with green beans and sweet potatoes on the side.

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