Almond Crusted Dory

Pls visit: https://www.fatdough.sg/post/couscous-sweet-potato-boats for the couscous recipe.

Add ground almond, garlic powder, onion powder and parmigiano in a shallow bowl.

Mix to combine well.

*Since I don't usually measure my dredging ingredients, the ratio between ground almond and parmigiano is about 3:1; 3 parts ground almond to 1 part parmigiano.*

Season the fish generously with salt and pepper.

Dredge the fish fillets into the almond mixture.

Pad and coat the fish fillets well with the dredging ingredients.

Set aside until ready to use.

In a skillet over medium heat, add oil.

Once the oil is heated up, lay the coated fish fillets onto the skillet.

Pan-fried until 50% cooked.

Using an offset spatula, flip the fish.

Tilt the skillet and baste the fish with the liquid.

Cook until the bottom is golden brown.

Remove from heat and set aside on a wire cooling rack or on a plate lined with kitchen paper.

Repeat the steps for the remaining fish.

Transfer onto serving plates.

Garnish with parsley.

Serve immediately with cauliflower couscous on the side.