Recipe courtesy of The Fishermen's Wives of Gloucester

White Fish Fillets Amandine

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  • Level: Intermediate
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 6 servings
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2 pounds skinless pollock fillets

1/4 cup all-purpose flour

1 teaspoon seasoned salt

1 teaspoon paprika

1/4 cup melted butter

1/2 cup sliced almonds

2 tablespoons fresly squeezed lemon juice

4 to 5 drops liquid hot pepper sauce

1 tablespoon chopped parsley leaves


  1. Cut fillets into 6 portions. Combine flour, seasoned salt, and paprika; mix well. Roll fish in flour mixture. Place fish in a single layer, skin side down, in a well greased 15 by 10 by 1 inche baking pan. Drizzle 2 tablespoons melted butter over fish. Broil about 4 inches from source of heat about 10 minutes or until fish flakes easily when tested with a fork. While fish is broiling, saute almonds in remaining butter in a fry pan and allow to turn a golden brown, stirring constantly. Remove from heat. Add lemon juice, hot pepper sauce, parsley; mix. Pour over fish. Serve at once.