Another brilliant simple dinner inspired by my lovely friend Clotilde’s book Tasting Paris. If you’re a Francophile like me you really should treat yourself to a copy. It’s wonderful insight into the Paris food scene through the eyes of a local.
Anyway back to this dinner!
By using almond butter (or other nut butters) we make a delicious creamy sauce that’s the perfect accompaniment to crispy pan fried fish. While I’ve used bream (a white fish) in the photo, I did enjoy it slightly (only very slightly) more the first time I made it with ocean trout.
Oh and the photo has macadamias because I was out of almonds. But roast almonds would be a better compliment for the flavours in the sauce.
If you want to take the green veg serving option, steamed green beans, asparagus or grilled zucchini would be my picks.
And as always, the water doesn’t count in my 6-ingredient limit 🙂
Parisian Fish with Almond Sauce
Ingredients
- 100 g almond butter 4 heaped tablespoons
- 4 tablespoons water
- 1 clove garlic minced
- 2 tablespoons lemon juice + halves to serve
- 2 fish fillets
- 1 bag salad leaves or green veg to serve
- 1 handful roast almonds or other nuts
Instructions
- For the sauce mix almond butter, water, garlic and lemon juice in a small bowl until it is smooth and creamy. Season with a pinch of salt. Taste and add more salt or lemon if needed.
- Heat a medium frying pan on a medium high heat. If the fish has skin, score the skin 3-4 times to help prevent it curling up. When the pan is hot add a little glug of oil and cook fish skin side down for 3-4 minutes. Turn and cook for another 2-4 minutes or until the fish is cooked to your liking (thicker fillets may take longer unless you like them quite rare in the middle).
- Smear sauce over the base of two plates in off centered circles. Top with hot fish (skin side up). Place salad or veg on the side and scatter over almonds and finish with lemon halves.
WINE MATCH: A nice crisp dry Pinot Gris or Riesling .
Variations & Substitutions
vegetarian / vegan – serve the almond sauce with grilled or roast eggplant slices, mushrooms or tempeh. Add extra nuts to make it more substantial.
more substantial (carb lovers) – roast or steamed potatoes, sweet potatoes, tortillas or quinoa.
more substantial (low carb) – extra fish, extra nuts or extra low carb veg (beautiful boiled broccoli or grilled zucchini is excellent!).
Low FODMAP – make a peanut & lime sauce instead of the lemon and almond. This is one of those rare occasions where smooth peanut butter will work better. And skip the garlic or add a few tablespoons of garlic oil to the sauce.
nut-free – use tahini (sesame seed paste) or sun butter (sunflower seed butter). And replace almonds with croutons or torn chunks of sourdough bread.
carnivore – sauce is also good with grilled or pan fried chicken, lamb cutlets or pork chops.
Waste Avoidance Strategy
almond butter / roast almonds or other nuts – keep them in the pantry.
garlic – will keep in the pantry for months. Best if in a dark corner in a brown paper bag.
lemon – whole lemon will keep wrapped in a plastic bag in the fridge for months.
fish fillets – freeze them.
salad leaves – are highly perishable. My first path would be to use them for another meal (salad for breakfast!) but if that isn’t possible you can pop them in the freezer. They will wilt down but can then be used anywhere you’d use wilted greens. At least this way they won’t go slimy.
green veg – most will keep for a week or longer in a plastic bag in the fridge.
Problem Solving Guide
bland – more salt. an extra squeeze of lemon,
too dry / fish falling apart – overcooked fish! For now be happy you have the lovely almond sauce.
fish sticking – after eggs, fish is the next most likely protein to stick to the pan. Non stick pans avoid this. Making sure the pan is hot and you generously oil the fish before cooking will help. For now, removing the pan from the heat and allowing it to cool for a few minutes can help let the fish release.
Prepare Ahead
I like it best when freshly made but you could make the sauce up to a week ahead and keep it in the fridge. Allow to come to room temp before serving. Leftovers will keep in the fridge for 1-2 weeks or can be frozen.
Add to my Old Favourite Recipes
I never in a million years would think to put almond butter with fish. These flavors are perfect together.
Glad you enjoyed Joan!
This Fish with Almond Sauce was our #9 meal for the challenge. I served oven roasted broccoli and watermelon and cucumber salad. The colors and flavors were great together. I saw the salad recipe on another site and asked myself, “How would Jules simplify this?” Instead of making a dressing, I simply squeezed lemon juice and sprinkled salt on the watermelon and cucumber.
ooh so proud that you’re simplifying other recipes Sherrill!
We had Parisian Chicken with Almond sauce last night and what a great way to Jazz up the chicken thighs! I char grilled some zucchini and green beans too and it was lovely. I would like to try the sauce with tahini next time, as the Almond butter was a wee bit sweet for me. Thanks again for super ideas and inspiration!
Tahini would be lovely – or you can always add more salt to balance the almond sweetness
Thanks Jules 🙂
Made this great meal on Friday and OMG! This will be a staple in my house from now on!
Yay Patti!
Another great recipe. Made with coho salmon which can be a bit dry so the almond sauce was a perfect compliment.
Excellent Sandy!
In the past i might have felt hesitant about an almond butter sauce with seafood. I took the plunge and wasn’t disappointed. Grilled salmon and roasted veggies all were enhanced and interesting with this easy, healthy almond sauce.
So glad you tried it anyway Julie 🙂
This was my third (and final) meal for the week. Made the almond butter first as I didn’t have any – so yummy!!!
Served the fish with rice and a green salad and a cucumber salad (both straight from the garden).
ooh lucky you having cucumbers in the garden Anke!
This was my dinner tonight! I went with the white veg option and had buttered cauliflower along with salmon for this recipe. So good!!
Nice one Kris!
This was my dinner tonight; no Almond butter so I added garlic and lemon to hummus, and topped it all off with chopped roasted cashews. Enjoyed it and I don’t usually like fish.
Excellent Karen!
Hi Jules!
The almond was delish! I sautéed some yellow peppers and mushroom with chicken then served over the sauce with some arugula, tomatoes and avocado on the side.
We’re 3 for 3!
Excellent Leesa!
I made this last night and used a lot of the suggested variations and it was delicious! We used chicken breasts instead of fish, tahini instead of almond butter, and served it with roasted cauli. My spouse doesn’t like fish and I usually make fish for myself, chicken for him for recipes like this but we ran out of our freezer stash of fish fillets. Next time! 🙂 and the chicken turned out amazing so it all worked out!
Love that you normally do fish for you and chicken for him Katherine 🙂
Hi Jules – I have a histamine problem so tend to buy frozen fish which I think has not been lying around to develop histamine. I mostly make curries as I put it directly in my electric pressure cooker frozen. However this sounds very nice, just do not know how to fry fish if it starts frozen. Feel thawing slowly would develop histamine? Microwave a little? Concerned re texture. Any ideas?
Hi Jenny!
I’d probably poach it in a little water wiht some slices of lemon directly from the freezer. Or just use your pressure cooker with water instead of curry sauce. Will be lovely with the almond sauce!