White Fish with Parsley and Almond Gremolata

5 from 1 vote

White Fish with Parsley and Almond Gremolata

Quick, easy, flavorful, and delicious, this makes an easy weeknight meal. Serve with a side salad such as the shaved fennel salad with sun-dried tomato vinaigrette as pictured here.

Course Main Course

Cuisine American, Italian, Mediterranean

Keyword almond, dairy-free, dinner, easy, egg-free, fast, fish, gremolata, italian, lunch, mediterranean, nightshade-free, seafood

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 386kcal

Author Jenny Ross

Ingredients

Fish

1-2 teaspoons Old Bay spice blend or more to taste
1 pound tilapia mahi mahi, or other firm white fish
1 teaspoon avocado oil

Gremolata

1 tablespoon olive oil
1 garlic clove minced
1/4 cup sliced almonds toasted
zest of 1 lemon
1 tablespoons lemon juice 1 lemon
2 tablespoons parsley minced
salt and pepper to taste

Get Recipe Ingredients

Instructions

Preheat oven to 425ºF. Line a rimmed baking sheet with foil and grease it with a bit of avocado oil to prevent the fish from sticking. Lay fish filets onto the prepared baking sheet, sprinkle with Old Bay spice blend and bake for 10-12 minutes, or until the fish just flakes when tested with a fork.
While fish cooks, stir together all ingredients for the gremolata. Serve over top of the fried fish filets.

Nutrition