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Roasted White Fish With Lemony Almondine
If you are looking for a dish that screams “effortless elegance,” look no further than Roasted White Fish with Lemony Almondine. This is the recipe you pull out when you need dinner on the table in 20 minutes but still want to feel like you are dining at a French bistro. Inspired by the iconic Sole Meunière—the dish that famously made Julia Child fall in love with French cuisine—this modern version swaps the pan for the oven and adds a gorgeous almond crunch that elevates everything.
Imagine a perfectly roasted fillet of flaky white fish—cod, halibut, or flounder—draped in a glossy brown butter sauce studded with toasted sliced almonds, bright lemon zest, and a whisper of fresh chives. The butter is nutty and fragrant, the almonds add a satisfying crunch, and the lemon juice cuts through the richness with just the right amount of tang. It’s simple, sophisticated, and the kind of meal that makes you look like a culinary genius with minimal effort.
Whether it’s a busy weeknight or a special occasion like Bastille Day, this recipe delivers restaurant-quality results using just a handful of pantry staples. Serve it with crusty bread to soak up every drop of that buttery sauce, and prepare to be asked for the recipe.
Let’s get cooking!
Why You’ll Love This Recipe
- Ready in 20 Minutes: From fridge to fork, this dish is done faster than ordering takeout.
- Five Ingredients: Fish, butter, almonds, lemon, and chives. That’s it. Simplicity at its finest.
- Foolproof Roasting: Unlike pan-frying, roasting the fish in the oven means no flipping, no sticking, and no stress. The oven does all the work.
- Brown Butter Magic: The nutty, caramelized flavor of brown butter transforms this from “basic fish” to “French bistro masterpiece”.
- Light but Luxurious: Despite the butter, this dish feels fresh and light thanks to the bright lemon and delicate fish.
Ingredients
Here’s everything you need for this elegant yet effortless dish. Serves 4.
Step-by-Step Instructions
1. Prep and Season the Fish
Preheat your oven to 425°F (220°C). Pat the fish fillets completely dry with paper towels—moisture is the enemy of a good sear and prevents browning. Season both sides generously with salt and freshly ground black pepper.
2. Sear the Fish (Quick Step)
Heat 1 tablespoon of butter in a large oven-safe skillet (cast iron or stainless steel works great) over medium-high heat. Once the butter is foaming, add the fish fillets, presentation-side down (usually the side that had skin removed). Sear for just 1-2 minutes until lightly golden.
- Chef’s Tip: You are not cooking the fish through here—just creating a little color on one side. The oven will finish the job.
3. Roast in the Oven
Transfer the skillet directly to the preheated oven. Roast for 8-12 minutes, depending on the thickness of your fillets. The fish is done when it flakes easily with a fork and reaches an internal temperature of 145°F. Remove the skillet from the oven (remember, the handle is HOT!) and transfer the fish to a serving platter or individual plates.
4. Make the Almondine Sauce
Return the same skillet to the stovetop over medium heat (use an oven mitt—the handle is still hot!). Add the remaining 6 tablespoons of butter. Let it melt and continue cooking, swirling occasionally, until it turns golden brown and smells nutty (about 2-3 minutes). This is your brown butter—don’t walk away or it will burn!.
5. Toast the Almonds
Once the butter is beautifully browned, immediately add the sliced almonds. Stir constantly for about 1 minute until the almonds turn golden and toasted. The residual heat will continue to cook them, so pull them off just before they look “done.”
6. Finish with Lemon and Herbs
Remove the skillet from the heat. Stir in the lemon zest, lemon juice, and minced chives. The sauce will sizzle and bubble—this is perfect! Taste and adjust salt if needed.
7. Sauce and Serve
Pour the hot almondine sauce generously over the roasted fish fillets. Serve immediately with crusty bread, roasted vegetables, or a simple green salad.
Tips for Success
- Don’t Overcook the Fish: White fish is delicate and can turn from moist to dry in a matter of minutes. Check it at the 8-minute mark if your fillets are thin (under 1 inch thick).
- Watch the Brown Butter: The line between “nutty brown butter” and “burnt black butter” is thin. Once you see it turning amber and smell that toasted aroma, take it off the heat immediately and add the almonds to stop the cooking.
- Dry Your Fish Well: Excess moisture will steam the fish in the oven instead of roasting it, preventing that beautiful golden crust.
- Use a Hot Oven: The high heat (425°F) ensures the fish cooks quickly and stays moist while achieving a light golden exterior.
- Serve Immediately: This dish is best right out of the oven while the butter is hot and glossy. It doesn’t reheat well.
Variations & Substitutions
- Trout Almondine: The classic French version uses whole butterflied trout instead of fillets. It looks stunning but requires a little more finesse to debone at the table.
- Add Capers: Stir in a tablespoon of drained capers along with the lemon juice for a briny, tangy punch.
- Panko Crust: For extra texture, coat the fish in a mixture of panko breadcrumbs and crushed almonds before roasting.
- Dairy-Free: Use ghee (clarified butter) or a plant-based butter alternative. The browning won’t be quite as dramatic, but it will still be delicious.
- Herb Swap: Try fresh dill or tarragon instead of chives for a different aromatic profile.
What to Serve With It
- Crusty Baguette: Essential for mopping up every drop of that lemony brown butter sauce.
- Steamed Green Beans or Asparagus: Simple, bright vegetables balance the richness of the butter perfectly.
- Sautéed Spinach: Quick-wilted spinach with garlic is a classic pairing with almondine fish.
- Roasted Potatoes: Crispy fingerling potatoes or creamy mashed potatoes are both excellent choices.
- Wine Pairing: Serve with a crisp, bright Chardonnay or a young Pinot Noir for a classic French pairing.
Storage & Reheating
- Fridge: Store leftover fish (without the sauce) in an airtight container for up to 2 days. The sauce does not store well as the butter will solidify and separate.
- Reheating: Gently reheat the fish in a 300°F oven for about 5-7 minutes. You can make a fresh batch of the almond butter sauce in under 5 minutes, so it’s worth making it fresh rather than reheating.
- Freezing: I do not recommend freezing this dish. The delicate texture of the fish and the butter sauce do not thaw well.
Nutrition Facts
Estimate per serving (1 fillet with sauce)
| Nutrient | Amount |
|---|---|
| Calories | ~380 kcal |
| Protein | 35g |
| Carbohydrates | 4g |
| Fat | 26g |
| Fiber | 2g |
| Sodium | 320mg |
Diet Suitability: Gluten-Free, High-Protein, Keto-Friendly.
Common Mistakes to Avoid
- Crowding the Pan: If your fillets don’t fit comfortably in one skillet, use two pans or cook in batches. Crowding lowers the temperature and causes steaming instead of searing.
- Using Pre-Roasted Almonds: Raw almonds are essential. Pre-roasted ones will burn immediately in the hot butter.
- Skipping the Sear: That quick stovetop sear before roasting adds a layer of flavor and color that makes the final dish look professional.
- Cutting Too Soon: Let the fish rest on the plate for just 1-2 minutes before serving. This allows the juices to settle.
FAQ
What is the difference between Almondine and Amandine?
They are the same dish! “Almondine” is the English spelling, while “Amandine” is the traditional French spelling. Both refer to fish prepared with toasted almonds and brown butter.
Can I use frozen fish?
Yes, but make sure to thaw it completely in the fridge overnight and pat it very dry before cooking. Frozen fish tends to release more water, which can make it steam instead of roast.
What if I don’t have an oven-safe skillet?
You can sear the fish in a regular skillet, then transfer it to a baking dish for the oven. Just make sure to use the original skillet to make the sauce afterward.
How do I know when the fish is done?
The fish should flake easily when gently pressed with a fork, and the flesh should be opaque (not translucent). An instant-read thermometer inserted into the thickest part should read 145°F.
Conclusion
Roasted White Fish with Lemony Almondine is proof that you don’t need complicated techniques or a long ingredient list to create something truly special. It’s elegant, it’s fast, and it tastes like you spent hours in the kitchen.
I hope this becomes your go-to weeknight fish recipe! If you try it, let me know what fish you used and how it turned out. Leave a comment below!
If you loved this French-inspired dish, try my Roasted Salmon With Miso Cream next!
