Almond Crusted Fish

There’s an unspoken rule in most workplaces: you don’t microwave fish in the office.

So what happens when fish is what you meal prep for the week? Do you bite the bullet and have your coworkers hate you for a few hours, or do you just save your fish for lunch at home?

It depends on what type of fish you’re reheating. Salmon is bound to be smelly. Catfish—if it’s fried—will just smell like fried food. Some other fish, like the perch I made this weekend, won’t really smell at all.

At least, I don’t think it smelled. I got no complaints from my deskmates last night.

I swear I’m not the worst person to work with ever. I don’t usually bring fish to work; it’s a once a quarter type of meal. When you’re trying to eat healthier, all bets are off when it comes to microwaves in the workplace. Cabbage, broccoli, burnt popcorn—all of those things will stink up an office in no time. So why does fish get all the hate?

This fish dinner really hit the spot even if I was getting dirty looks from across the room. It’s got all that fried-taste-goodness, without any of the guilt. I ground up some almonds with a bit of seasoning for the coating, and slathered the filets in dijon mustard to start the dredging process. All of those flavors mixed together tasted amazing.

If you never thought fish was crave-worthy, think again. This is one fish recipe you’ll be going back to again and again.

Enjoy!

Step-By-Step Instructions

Set up a dredging station: put mustard in a shallow bowl. Grind almonds in a food processor until finely ground. Put ground almonds in a bowl with paprika, salt and pepper. Stir together.

Heat oil in a large skillet over medium heat. Dip filets, one at a time, in mustard and then roll in almonds.

Press almond mixture onto fish.

Fry fish, one or two filets at a time, until golden brown on both sides, about 2-3 minutes per side.