1 egg, beaten
800 grams firm white fish fillets (I used gurnard)
70 grams ground almonds
olive oil and butter for cooking
70 grams slivered almonds
2 tablespoons lemon juice
2 cloves garlic, crushed
¼ cup capers
1 cup chicken stock
sea salt and ground pepper
cooked green vegetables
Season the beaten egg with salt and pepper.
Cut the fish into single fillets and season both sides. Dip the skinless side in the egg, letting the excess drip back into the dish. Put the ground almonds on a large plate and press the egg side of the fish into the nuts, pressing to adhere.
Heat 1 tablespoon of oil and 1 tablespoon of butter in a sauté pan and cook the fish, nut-side down until golden. Carefully turn over and cook the other side. Keep warm in a low oven.
Wipe out the pan and add 2 tablespoons of butter and the sliced almonds. Cook for a few minutes until lightly golden. Stir in the lemon juice, garlic and capers then add the stock. Increase the heat and cook until reduced by half. Add the parsley and season with salt and pepper.
To serve: Place the fish on plates and spoon over the sauce. Serve with cooked green vegetables.