Fish in Creamy Almond Sauce
Delicate yet rich, this is a comforting dish that blends tender white fish with a velvety, nutty sauce full of depth and flavor. Toasted almonds and pepitas bring a warm, earthy note, while creamy cottage cheese and milk create a smooth, luxurious texture. Served alongside fluffy rice and roasted vegetables, it’s a dish that feels both elegant and nourishing. Perfect for a cozy dinner at home.
Ingredients
- 2 tablespoons olive oil
- ⅔ cup whole, skinless and unsalted almonds
- ¼ cup raw pepita seeds
- ½ cup Crystal Whole Milk
- ⅔ cup Crystal Cottage Cheese
- 1 cup (salted) vegetable broth, divided
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4-6 pieces of white fish such as cod or tilapia
- ⅔ cup sliced white onion
- 3 garlic cloves, chopped
- ¼ cup flat leaf parsley, finely chopped
- Roasted carrots and zucchini for serving
- Cooked white rice for serving
Products used
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Whole Milk
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Cottage Cheese
Directions
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Step 1
Heat olive oil in a large skillet over low heat. Add almonds and pepitas, stir until fragrant; 3 minutes. Do not burn. Transfer almonds and pepitas to a bowl and set aside. Do not discard oil from the pan.
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Step 2
Add almonds and pepitas to a blender. Add milk, cottage cheese, and ¾ cup broth. Blend for 3 minutes or until completely smooth.
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Step 3
Pat fish filets dry on both sides with a paper towel. Season with salt and pepper.
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Step 4
Reheat the pan with remaining oil over medium heat. Add onion and stir. After 2 minutes add garlic and continue to stir until onion is translucent. Add fish, cook 4 minutes on each side. Add remaining broth and cook for 2 minutes.
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Step 5
Decrease heat to low. Pour in blended cottage cheese mixture. Cook for 10 minutes or until heated through. Adjust salt and pepper if necessary.
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Step 6
Serve, garnish with a sprinkle of fresh parsley. Accompany with a side of rice and roasted carrots and zucchini.
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Recipe & Photos: Ericka Sanchez / Nibbles & Feasts
