Spiced Almond Crusted Fish

I really should be eating more fish. It's high in protein and has the good fats to protect your heart.

Since I'm still on a health kick, Miss Z and I will be good girls and stay on track with something tasty and butt-friendly.

• 2 firm-fleshed white fish fillets, skin off (I'm using cream snapper today)
• 1/2 cup sliced almonds
• 1 egg, beaten
• 3 tablespoons flour
• 1/2 teaspoon cumin
• 1/2 teaspoon coriander
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• Freshly ground black pepper

Combine the flour, spices and salt together in a shallow dish, and season with a few grinds of black pepper.

Lay out the egg, flour and almonds so coating can be done easily

Make sure the fish is washed and patted dry. First, coat the fish in the flour mixture and dust off  the excess. Coat one side of the fish in beaten egg, then another coat of flour. Finally, one more coat of egg and press on the sliced almonds. The whole point is to build up a nice crust on one side. Let sit for five minutes before frying.

Let sit for a few minutes before frying

Heat a frying pan with 2 tablespoons of olive oil over moderate heat. Fry the fillets crust side down till golden brown, about 2 minutes. Flip over and sear the other side for another 2 minutes.

Remove from pan and drain on paper towels. Serve with a lemon wedge and side of honeyed baby carrots.