This is an impressive, yet easy, gluten-free crust of parmesan, herbs, and almond meal. It will turn a plain piece of firm fish into something special.
This is a recipe that I use for my in-home cooking class and it is always a hit!
Cooking tips:
To get it browning a little on top, use a fan forced oven and/or turn on the oven grill for the last couple of minutes of cooking.
I coarsely grind 1 cup of whole almonds in a blender or food processors by grinding in short bursts until it is the consistency I want. I use the leftover coarse almond meal in cookies or scattered on my morning greek yoghurt and blueberries.
