Coriander Almond Crusted White Fish

Taste the exotic flavours of Morocco in this delicious seared white fish dish. Serve with a side dish of STUFFED MUSHROOMS! I serve this up at home with a small glass of vino and light a few candles.

No need to go out for dinner or travel to Morocco with this amazing fish dish. A night of romance … may just be in order!

Ingredients Coriander Almond Crusted Fish:

  • 1 tbsp coriander seeds
  • ½ tsp fennel seeds
  • ¼ cup raw (untoasted) almond slivers
  • 1 tbsp fresh mint, coarsely torn
  • 1 orange, peeled and cut into segments
  • 1 jar artichoke quarters, drained
  • ¼ cup pitted Kalamata olives, coarsely chopped
  • ¼ cup olive oil, divided
  • Salt and pepper
  • 4 pieces any type of white fish in fillet form, skinless


  1. In an electric coffee grinder or small food processor, grind together the coriander, fennel and almonds to form fine crumbs (do not over-grind or they will become a paste). Place crumbs on a plate.
  2. Preheat oven to 350°C (180°F).
  3. In a small bowl, stir together the mint, orange segments, artichokes, olives, and 2 tbsp oil. Season with salt to taste and set aside.
  4. Ina large non-stick skillet, heat remaining 2 tbsp oil over medium-high heat. Season the white fish with salt and pepper and gently press each piece (flesh side) into crumbs to coat well. Place crumb-side down in oil and cook until golden and the almonds are toasted, about 2 minutes. Turn over and brown the second side for 1 minute. Place seared fish in preheated oven (on a baking sheet, or still in pan if it is ovenproof) until fish is just cooked through, about 7 to 9 minutes depending on thickness.
  5. Divide the orange salad between 4 plates and top each with a piece of fish.

Serves 4

Adapted from Food and Drink 2015

Picture Credit: Danielle MacInnes

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