Toasted Almond Topped Fish

Skip the frying for this fish recipe. Buttermilk breaded fish becomes toasty in a hot oven and keeps this fish dinner low in calories.

Ingredients:

• 1   pound fresh or frozen fish fillets or steaks
• 1/4  cup buttermilk
• 1/2  cup fine dry bread crumbs
• 2   tablespoons snipped fresh parsley or 2 teaspoons dried parsley flakes
• 1/2  teaspoon dry mustard
• 1/4  teaspoon salt
• 1/8  teaspoon pepper
• 1/4  cup sliced almonds, coarsely chopped
• 2   tablespoons butter or margarine, melted
•  Scored cucumber slices (optional)
•  Curly endive (optional)
•  Pitted ripe olives (optional)
•  Lemon wedges (optional)

Directions:

1. Thaw fish, if frozen. If using fillets, separate fillets, or cut fillets or steaks into 4 serving-size portions. Rinse and pat dry with paper towels. Measure thickness of fish. (To measure thickness of fish fillets or steaks, place a ruler against the thickness part of the fish. Use this measurement to calculate the cooking time for fish. Generally allow 4 to 6 minutes for each 1/2 inch thickness of fish.)

2. Pour buttermilk into a shallow dish. In another shallow dish combine bread crumbs, parsley, dry mustard, salt, and pepper. Dip fish into buttermilk. Then roll fish in crumb mixture. Place coated fish in a greased shallow baking pan.

3. Sprinkle fish with coarsely chopped almonds. Drizzle melted butter or margarine over fish. Bake in a 500 degree F oven until golden and fish flakes easily with a fork. Allow 4 to 6 minutes for each 1/2 inch of thickness.

4. To serve, transfer fish to a warm serving platter; garnish with cucumber slices, endive, and ripe olives, if desired. Serve with lemon wedges, if desired. Makes 4 servings.

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