Cooking fish can sometimes be difficult. This recipe of almond crusted fish, baked in the oven is pretty foolproof however. Accompanied by an easy to make potato and leek mash, you really can’t go wrong.
There are a lot of ways to get a new recipe idea. The one I use most often is the “what can I use the stuff in the back of my cupboard for” method. A method that tends to be both simple and economical. The thing lingering there on this occasion were almonds. I had previously ground them into flour and used them for some baking but this time I wanted to try something different.
I’d also had plans to cook something with fish. To be honest though, I’m always a bit scared about cooking fish. It’s such a fragile thing and it’s very easy to overcook it. That’s not something you want to do, considering the average price of a piece of fish! It also has quite a delicate flavour. So while on the one hand you need to add flavour to a fish dish to make it interesting, on the other hand, you have to be careful that you don’t overpower the fish. With all that in mind, I decided to make some almond crusted fish.
I’m not very knowledgeable as far as fish is concerned. I know pretty much nothing about when to eat what, or what type of fish works well for what dish. It’s definitely something to educate myself about in the future. For now though, I had to rely on the knowledge of others. Particularly, the knowledge of my local fishmonger. I asked for some white fish that would work well with a crust and he provided me with a lovely fresh fillet of wolf fish. You can use another kind of white fish for this recipe as well though.