Crumb-Topped Fish
Cheesy Risotto and Broccoli
Ingredients
- 1 cup sliced almonds (or use other nuts)
- 1 cup panko breadcrumbs
- 6 (6-oz) flounder fillets (or use cod)
- ¼ cup mayonnaise
- 6 Tbsp olive oil, divided
Instructions
- Process nuts and panko in a food processor until nuts are finely ground. Transfer to a shallow dish.
- Brush fish with mayonnaise; dredge in nut mixture to coat.
- Cook fish, in 2 batches, in 3 Tbsp hot oil per batch in a large nonstick skillet over medium-high heat 3 to 4 minutes per side or until fish flakes with a fork.
Side Dish Ingredients
- 2 (6.5-oz) pkg risotto with cheese (or use other risotto)
- 1 (12-oz) pkg broccoli florets
Side Dish Instructions
- Cook risotto according to package directions.
- Steam broccoli according to package directions. Season with salt and pepper to taste.
Kid-Friendly Meal Plan
This recipe selected from the eMeals Kid-Friendly Meal Plan.
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