Baked Fish Almondine from Luby's features tender, flaky baked fish topped with crunchy toasted almonds and a light buttery lemon sauce, creating a delicious blend of nutty and tangy flavors with a golden, crisp finish.
Equipments
- Baking dish
- Mixing bowl
- Small saucepan
- Spatula
- Measuring cups
- Measuring spoons
- Knife
- Cutting board
- Aluminum foil (optional)
- Oven mitts
Ingredients
- 1 1/2 lb (680g) white fish fillets (such as flounder, tilapia, or sole)
- 1/2 cup sliced almonds
- 1/4 cup unsalted butter
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray (for greasing baking dish)
White fish fillets like flounder, tilapia, or sole work best for Baked Fish Almondine, as they provide a tender, flaky texture that complements the crunchy toasted almonds. Using unsalted butter allows you to control the saltiness, enhancing the flavors of lemon juice and fresh parsley without overpowering the dish. Fresh lemon juice is essential for delivering the bright, tangy contrast to the rich almond topping, so avoid bottled alternatives if possible. Lightly greasing your baking dish with cooking spray helps prevent sticking and ensures an even, golden crust on the fish. Your Baked Fish Almondine from Luby's copycat menu captures the signature nutty and tangy blend with a perfectly crisp finish.
Instructions
- Preheat oven to 350°F (175°C).
- Lightly grease the baking dish with cooking spray.
- Arrange fish fillets in a single layer in the prepared baking dish.
- Season fillets with salt and black pepper.
- In a small saucepan, melt butter over medium heat.
- Add sliced almonds to the melted butter.
- Toast almonds, stirring frequently, until golden brown.
- Remove saucepan from heat.
- Stir in fresh lemon juice and chopped parsley.
- Pour the almond-butter mixture evenly over the fish fillets.
- Cover the baking dish loosely with aluminum foil (optional).
- Bake in the preheated oven for 20-25 minutes, or until the fish is opaque and flakes easily with a fork.
- Remove foil (if used) and broil for 2-3 minutes for a crisp finish, if desired.
- Serve hot, garnished with additional parsley if desired.
Substitution
Baked Fish Almondine from Luby's copycat menu delivers a tender, flaky white fish fillet topped with toasted sliced almonds and a buttery lemon sauce, perfect for your next seafood meal. If fresh lemon juice is unavailable, bottled lemon juice can be used, though fresh juice provides a brighter flavor. When choosing fish, any mild white fish like cod or haddock can substitute the recommended flounder, tilapia, or sole. To keep almonds crunchy, toast them just before serving rather than in advance. You can line your baking dish with aluminum foil for easier cleanup without affecting cooking quality.
Tips
Ensure the fish fillets are evenly spaced in the baking dish to promote uniform cooking and prevent steaming. When toasting almonds, watch closely and stir frequently to avoid burning, which can cause a bitter taste. Use fresh lemon juice for the best tangy flavor, enhancing the buttery almond topping. You can cover the dish with foil to retain moisture during baking, then remove it before broiling to achieve a golden, crispy finish.
Nutritions
Baked Fish Almondine from Luby's is a nutrient-rich dish providing high-quality protein from white fish fillets like flounder, tilapia, or sole, essential for muscle repair and immune function. The toasted almonds contribute healthy monounsaturated fats, fiber, and vitamin E, supporting heart health and antioxidant protection. Butter adds a source of fat-soluble vitamins such as A and D, while fresh lemon juice supplies vitamin C and enhances iron absorption. You can enjoy a balanced meal with essential nutrients, fiber, and healthy fats packed into this flavorful entree.
Storage
Store leftover Baked Fish Almondine in an airtight container and refrigerate within two hours of cooking to maintain freshness and prevent bacterial growth. Consume the refrigerated fish within 2-3 days for optimal flavor and texture. To reheat, gently warm in a low oven or microwave to preserve the delicate flakes and buttery almond topping without drying out your dish.
Variation or Alternatives
You can substitute sliced almonds with chopped walnuts or pecans for a different nutty crunch. Instead of baking, try pan-searing the fish fillets first to develop a golden crust before finishing them in the oven. For a richer sauce, incorporate a splash of white wine or a teaspoon of Dijon mustard into the lemon butter mixture. Consider adding a sprinkle of paprika or cayenne pepper on the fish for a subtle smoky or spicy kick.
Allergies
Baked Fish Almondine contains almonds, a common tree nut allergen that can cause severe reactions for individuals with nut allergies. The dish also includes fish fillets such as flounder, tilapia, or sole, which are known allergens for many people. Be sure to check your allergy sensitivities before enjoying this meal to ensure it is safe for you.
Why this recipe?
Baked Fish Almondine from Luby's restaurant is beloved for its perfectly baked, flaky white fish topped with toasted almonds that add a delightful crunch and rich, nutty flavor. The dish balances lightness and texture, making it an appealing choice for health-conscious diners seeking a satisfying meal. Recreating this copycat recipe allows you to enjoy the signature taste and quality of Luby's at home, saving money while customizing seasoning to your preference. Your culinary skills get a boost by mastering a classic comfort food that impresses both family and guests.