Ingredients:

  • 4 (6 oz / 170 g) fillets of firm white fish (such as Cod, Halibut, or Skate wing, preferably 1 inch / 2.5 cm thick)
  • 2 Tbsp (30 ml) neutral cooking oil (like Grapeseed or Sunflower)
  • 1 Tbsp (15 g) unsalted butter (for searing fish)
  • 1 tsp fine sea salt (or to taste)
  • ½ tsp freshly ground black pepper
  • ½ cup (115 g) unsalted butter, cold and cubed (for sauce)
  • ½ cup (60 g) sliced or flaked almonds (blanched or unblanched)
  • 2 Tbsp (30 ml) fresh lemon juice (about ½ medium lemon)
  • 2 Tbsp fresh parsley, finely chopped, for garnish

Instructions:

  1. Prepare and Season the Fish: Remove the fish from the packaging and pat each fillet aggressively dry using paper towels; this is crucial for a crispy crust. Season the fish generously on both sides with salt and pepper.
  2. Sear the Fillets: Place a large skillet over medium-high heat. Add the neutral oil and the 1 Tbsp of butter. Wait until the butter foams and subsides. Carefully place the seasoned fillets in the hot pan, ensuring not to crowd them. Cook undisturbed for 3–4 minutes until a deep golden-brown crust forms.
  3. Flip and Finish: Gently flip the fish using a thin spatula. Reduce the heat slightly and cook for another 3–4 minutes until the fish is opaque throughout. Remove the cooked fish from the pan and place it on a warm platter, covered loosely, to rest.
  4. Toast the Almonds: If the fish left residue, quickly wipe out the pan, or use a separate small saucepan. Add the sliced almonds to the dry, warm pan. Toast over medium heat for 2–3 minutes, stirring constantly, until fragrant and lightly golden-brown. Remove almonds immediately and set aside.
  5. Prepare the Brown Butter Sauce (Beurre Noisette): Return the large skillet (or use a fresh pan) to medium heat. Add the cubed ½ cup of unsalted butter. Let the butter melt, foam, and then subside. Swirl constantly, watching for small brown flecks at the bottom and a nutty aroma (3–4 minutes total).
  6. Finish Sauce: As soon as the butter is lightly browned, remove the pan from the heat immediately. Stir in the reserved toasted almonds and the fresh lemon juice. The resulting vigorous bubbling stops the browning process. Stir in the chopped fresh parsley.
  7. Plate and Serve: Place the warm fish fillets onto serving plates. Generously spoon the completed Almondine sauce (butter, nuts, and all) directly over the fish. Serve immediately.