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Kitchen Notebook

November 14, 2019

Almond Crusted Black Bass with Roasted Carrots and Collards

35 Mins

  • 12 oz Black Bass
  • 1 Bunch Collards, stems removed and chopped
  • 2 Tbsp minced Parsley
  • ½ Lemon, juiced
  • 2 Tbsp Olive Oil 
  • 2 Tbsp Neutral Cooking Oil
  • 1 Egg, beaten to blend
  • 1 cup Whole Skin-on Almonds
  • 2 Garlic Cloves, sliced thinly
  • ¼ tsp Red Pepper Flakes
  • ¼ cup Water
  • Sea Salt and Black Pepper

Preheat oven to 425 degrees.

In a small bowl, whisk together parsley, 1 tablespoon olive oil and lemon juice. Season with sea salt and pepper, to taste; and set aside. 

Scrub carrots clean and slice on the diagonal so each piece is about 1/2 inch. 

Spread carrots evenly on a sheet pan. Drizzle with olive oil  and sprinkle with sea salt and pepper. Toss to coat. 

Roast for 10 minutes; then remove from oven, flip the carrots and roast for another 8 to 15 minutes, until caramelized and tender.

Meanwhile, pulse almonds in a food processor until its texture is that of coarse breadcrumbs. Transfer to a shallow baking dish; season with sea salt and pepper.

Place egg in another shallow dish. Pat the black bass dry and season with sea salt and pepper. Working one piece at a time, dip skin side of fillets into egg, then in almonds, pressing to adhere.

Heat cooking oil in a large skillet over medium-high until very hot but not smoking. Cook the fillets, almond side down, pressing with a spatula occasionally to ensure contact with skillet, until almonds are well toasted and fish is nearly cooked through, about 3 minutes. Turn and cook until opaque throughout, about 1 minute more. Transfer to a plate. 

Wipe the skillet clean and add a tablespoon of olive oil. Heat over medium heat. Add garlic and cook 2 minutes, stirring often, until golden. Stir in red pepper flakes and cook until fragrant, about 30 seconds. Stir in collard greens and 1 teaspoon sea salt.
Reduce heat to medium-low. Add water and steam, covered, until greens are tender and water evaporates, about 5 minutes. 

Plate black bass over collards and roasted carrots. Top with parsley sauce and serve. 

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