Lemon-scented herring and almond fillets

The lemon-scented herring and almond fillets are a very tasty and tasty second course, served with a pinch of thyme to give an extra touch of freshness, they will win you over with their soft meat and wrapped in a crunchy breading! Simple to prepare and cook in a pan, these fillets are excellent enjoyed both hot and cold. Herring fillets can be found in hypermarkets or well-stocked fishmongers.

Curiosity: Herring is an inexpensive fish and very rich from a nutritional point of view, in fact it has an excellent supply of essential polyunsaturated fatty acids and in particular alpha-linolenic acid (exponent of the omega3 family).

Ingredients

4 Herring fillets (fresh or thawed)

100 g Peeled almonds

1 tbsp breadcrumbs

Extra virgin olive oil

2-3 pinches Fine salt

1-2 sprigs Lemonade thyme

half Lemon Juice

100 ml Dry white wine

Preparation

Wash and dry the herring fillets by gently patting them dry with paper towels. Blend the almonds in a blender, but do not pulverize them, leave them a little coarse in order to obtain a rustic breading. Transfer the ground almonds to a bowl and add a heaped tablespoon of breadcrumbs. Brush the herring fillets with extra virgin olive oil on both sides, then pass them in the bowl to coat them well. Pour a generous drizzle of extra virgin olive oil into a non-stick pan, and as soon as it is a little hot, place the herring fillets, letting them brown over medium-low heat, turning them carefully to toast them on both sides. Once well toasted and browned, squeeze the juice of half a lemon over the top and deglaze with the white wine. Let the wine evaporate for a few minutes, until you can no longer smell it, raising the medium-high heat so that the sauce recedes a little, then turn off and season with salt. Sprinkle the fillets with fresh lemon or regular thyme leaves, plate up and serve!