Almond-Topped Fish


'A co-worker gave me this recipe, but I didn't try it until recently. What a mistake it was to wait! It's easier than dipping, coating and frying...and the flavor is outstanding,' notes Heidi Kirsch of Waterloo, Iowa. 'Once you've tried this tender fish, you'll never go back to fried.'

Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
4 servings


  • 1 tablespoon butter or stick margarine

  • 1 small onion, thinly sliced

  • 4 (6 ounce) fillets fresh or frozen cod or haddock, thawed

  • 1 teaspoon seasoned salt

  • ½ teaspoon dill weed

  • ¼ teaspoon pepper

  • ¼ cup grated Parmesan cheese

  • ¼ cup fat-free mayonnaise

  • 1 tablespoon minced fresh parsley

  • 1 tablespoon lemon juice

  • 2 tablespoons sliced almonds, toasted


  1. Place butter in a 13-in. x 9-in. x 2-in. baking dish; place in a 400 degrees F oven until melted. Spread butter over bottom of dish; cover with onion. Arrange fish over onion; sprinkle with salt, dill and pepper. Combine the Parmesan cheese, mayonnaise, parsley and lemon juice; spread over fish. Bake, uncovered, at 400 degrees F for 18-20 minutes or until fish flakes easily with a fork. Sprinkle with almonds.


Nutritional Analysis: One serving (1 fillet) equals 223 calories, 7 g fat (3 g saturated fat), 86 mg cholesterol, 716 mg sodium, 4 g carbohydrate, 1 g fiber, 33 g protein. Diabetic Exchanges: 4 lean meat, 1 fat, 1/2 starch.