Almond-crumbed fish with miso vinaigrette

Almond-crumbed fish with miso vinaigrette
  • 0:20 Prep
  • 0:10 Cook
  • 4 Servings
  • Easy

Served on a bed of rice, our almond-crumbed fish with miso vinaigrette is ready in just 30 minutes.

Featured in
30 minute meals, Quick dinners


  • 500g flathead fillets (or other white fish fillets)
  • 160ml (2/3 cup) vinaigrette (we used Maggie Beer Pear, Miso and Ginger vinaigrette)
  • 85g (1/2 cup) tamari almonds, coarsely chopped
  • 2 x 250g pkts microwave basmati rice
  • 20g (1/4 cup) desiccated coconut, toasted
  • Pickled ginger, to serve
  • Steamed buk choy, to serve


  • Step 1
    Preheat the oven to 200C/180C fan forced. Line a large baking tray with baking paper. Place fish in a large bowl. Add 80ml (1 ⁄3 cup) vinaigrette and toss to coat. Add half the chopped almonds and toss to coat. Place fish on prepared tray. Sprinkle with remaining almonds, pressing on to coat. Spray liberally with oil. Season. Bake for 10 minutes or until the fish is cooked through.
  • Step 2
    Meanwhile, heat rice following the packet directions. Place in a bowl and stir in the toasted coconut.
  • Step 3
    Divide rice, pickled ginger and buk choy among serving plates. Top with the fish and drizzle with the remaining vinaigrette.


  • 2867 kj


  • 32g

    Fat Total

  • 7g

    Saturated Fat

  • 4g


  • 37g


  • 59g

    Carbs (total)

All nutrition values are per serve


Use the leftover vinaigrette to baste and drizzle over yakitori skewers, or to dress a soba noodle salad.

  • Author: Kerrie Ray
  • Image credit: Jeremy Simons
  • Publication: Taste Magazine



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