Almond-Crusted Fish with Smoked Paprika

Lunch / Dinner

Almond-Crusted Fish with Smoked Paprika

Mediterranean cuisine encompasses the various culinary traditions found along the region’s sunny coastline from Spain to southern Italy to northern Africa. What the countries have in common (besides the sea) is an abundant supply of succulent fruits and vegetables, as well as fresh seafood. And the diet of this region is about eating what’s fresh and on hand, which is exactly what you’ll do with the menus on these pages.

Fish crusted with heart-healthy almonds, a scattering of fresh herbs, and a sprinkling of smoky paprika is a Spanish-inspired dinner recipe that demonstrates the simplicity of the cuisine.


4 servings

Total Time

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Test Kitchen Tip

Use any fresh white fish available. Halibut is exceptional but tends to be pricey. Catfish is a reasonably priced alternative.


Preheat oven to 400°. Line a baking sheet with parchment paper; coat with nonstick spray.

Pulse almonds, panko, parsley, thyme, and 1 Tbsp. oil in a food processor until nuts are coarsely chopped. Season almond mixture with salt and pepper.

Combine paprika, salt, and pepper. Place fillets on prepared baking sheet, sprinkle with paprika mixture, and brush with oil. Divide nut mixture among fillets, pressing to adhere. Roast fillets until firm, 1215 minutes.


So the fish topping has a crunchy texture, pulse the mixture only until the almonds are coarsely chopped.


Sprinkle the spice mixture on the fish, then brush with oil so the nut topping sticks.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 287

% Daily Value*

Total Fat 15g 23%

Saturated Fat 2g 10%

Cholesterol 71mg 23%

Sodium 323mg 13%

Carbs 7g 2%

Fiber 2g 8%

Protein 32g

*Percent Daily Values are based on a 2,000 calorie diet.

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