I love fish, and while I can handle batter-laden, deep-fried fish every now and then, my taste buds (not to mention my waistline!) tend to prefer a good crisp topping that isn’t drowning in days-old oil. When it comes to weeknight cooking, I need food that is quick to prepare because it never fails that I am cooking dinner while my kids are running (or crawling) around my kitchen and they seem to be always ready to eat just a little sooner than the food is ready. Sound familiar?

Almonds and parmesan are a match made in heaven and taste great on fish. My basic recipe below can be altered to your liking ““ try it walnuts or even pistachio nuts sometime, and sprinkle on some chopped fresh basil or oregano just before serving to add a hit of flavor. Halibut works well because the steaks are nice and flat, making a good bed for the crumb topper, however, most any fish will taste great. 

Recipe Overview:

Start with raw almonds and chop them finely. Mix the chopped almonds with the Parmesan cheese and panko bread crumbs.

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Rinse the fish, pat dry, and sprinkle with salt and pepper. Top evenly with the almond mixture.

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Coat the tops lightly with olive oil spray, using a Misto sprayer®.

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Bake in a 425°F oven for 10 to 15 minutes. Enjoy!

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Crispy Almond-Parmesan Halibut

Yield:  4 servings

Nutrition Info (per serving):  183 cals, 26 g pro, 3 g carb, 7 g fat, 39 mg cholesterol, 1 g sat fat, 1 g fiber, 273 mg sodium


1 pound halibut steaks (2 steaks, cut about 1-inch thick)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons finely shredded Parmesan cheese
3 tablespoons finely chopped almonds
2 tablespoons whole wheat or regular panko bread crumbs
Olive oil spray


1.  Rinse fish with cold water and pat dry with paper towels. Place fish on a parchment paper-lined baking sheet. Sprinkle fish evenly with salt and pepper. In a small bowl combine cheese, almonds, and bread crumbs. Spoon evenly atop halibut steaks and spread to an even layer on the fish. Using a Misto® sprayer (or similar sprayer), lightly coat the top of the crumb mixture with olive oil.

2.  Bake fish in a 425°F oven for 10 to 15 minutes or until fish starts to flake when tested with a fork. If the crumb topping gets too brown before the fish is done, cover loosely with foil to prevent the crumb topping from getting any darker. Cut each steak in half to serve.


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