Growing up, Luby's was a staple in my hometown of Corpus Christi, and this dish is nostalgic for a lot of people who remember enjoying it with family. This classic Baked Fish Almondine features tender fish fillets brushed with Papa Jacks Fin & Feather, which takes the flavor and moist texture of the fish to another level! A crunchy almond crust tops it off, making for a comforting and familiar favorite.
Ingredients:
- 4 fish fillets (such as cod, haddock, or tilapia)
- ¼ cup Papa Jacks Fin & Feather marinade
- 1 cup finely crushed breadcrumbs
- ½ cup sliced almonds
- ½ teaspoon salt
- ¼ cup melted butter (plus extra if needed)
- Lemon wedges (for serving)
Instructions:
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Preheat Oven: Set your oven to 350°F (175°C).
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Brush with Flavor: Place the fish fillets on a greased baking sheet or in a baking dish. Generously brush each fillet with Papa Jacks Fin & Feather, ensuring the marinade seeps into the fish for added moisture and flavor.
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Prepare Almond Crust: In a small bowl, combine the breadcrumbs, sliced almonds, and salt. Stir in the melted butter until the mixture holds together. If it seems too dry, add a bit more melted butter.
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Apply Topping: Evenly distribute the almond mixture over the marinated fish fillets, pressing it gently to adhere.
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Bake: Place the dish in the preheated oven and bake for 15-20 minutes, or until the fish flakes easily with a fork and the topping is golden brown.
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Serve: Remove from the oven and serve immediately with lemon wedges on the side.