Almond Crusted Fish with Rice + Brussels
- Dairy Free
- Gluten Free
Why we love it:
- 3 Tablespoons Unsalted Butter (divided)
- 1 cup Basmati Rice (Brown)
- 21⁄2 cups Water
- 2 teaspoons Kosher Salt (divided)
- 1 pound Brussels Sprouts
- 1 teaspoon Extra Virgin Olive Oil (divided)
- 1 Lemon (zest and juice, divided)
- 11⁄4 pounds Sole Filet (or any other white fish, aim for 1 filet per person)
- 1⁄2 cup Almonds (sliced)
1. LET THE BUTTER SOFTEN TO ROOM TEMPERATURE
Bring the rice, water, and 1 teaspoon of salt to a boil in a small pot with a fitted lid. Once boiling, stir well and turn down to low and cover. Simmer, untouched, for about 35 minutes or until the water has absorbed and rice is tender.
Trim the ends of the brussels and slice in ½. Reserve any leaves that fall off! Heat a large sauté pan over medium-high and melt 1 teaspoon of the butter and ½ of the olive oil. Add the brussels, including leaves, and arrange as many as you can with the cut side down so they caramelize. Add a pinch of salt and cook for about 4 minutes without moving them so they get nicely browned. Then stir and try to arrange any pieces that didn’t touch the pan before on the bottom, cut side down. Cook for another 4 minutes. Zest the lemon and add ½ to the brussels. Squeeze in ½ of the lemon juice and the pan will sizzle. Brussels should be tender but not falling apart. Turn off the heat and set aside.
Lay fish out on a work surface and sprinkle with a pinch of salt. Carefully divide about 2 Tablespoons of butter and spread evenly over the top of each filet of fish. Press the almonds into the butter so most of the fish is covered.
Heat a large sauté pan over medium-high heat and add the other ½ of the olive oil. When hot, flip the fish into the pan with the almonds on the bottom touching the pan. Don’t move - sear for 4 minutes. Carefully get under the filet and flip to the other side. This is where some almonds will fall off, try and scoop some with a spoon or spatula and add them to the tops of the filets.
Cook the underside for about 2 - 4 minutes or until fish is just cooked through. Turn off the heat on the pan and remove fish to plates.
Squeeze the rest of the lemon into the pan so it sizzles. Add the remaining zest and last teaspoon of butter. Whisk or stir with a spatula to make sauce (if the butter doesn’t melt, turn the heat back on to low).
Plate a scoop of rice, brussels and top with fish. Pour the butter sauce over the fish on plates.