Baked Fish with Slivered Almonds

Baked Fish with Slivered Almonds


An easy mid-week dinner.


  • 1 piece of white fish
  • ¾ cup vegetable mix – green beans, broccoli florets, zucchini
  • ¼ cup onions, thinly sliced
  • 1/3 cup home-made or organic vegetable stock
  • ½ tablespoon fresh chopped parsley
  • ½ small clove garlic, crushed
  • ½ teaspoon of almonds, slivered
  • Pinch of chopped marjoram
  • Olive oil
  • Sea salt to taste

Ingredients for the Vinaigarette

  • ½ clove garlic, crushed
  • 2 tablespoons of extra virgin olive oil
  • ¼ tablespoon of lemon juice
  • ½ dessertspoon of fresh parsely, chopped
  • 2 tablespoons of hot water


Steam green vegetables until tender, strain and put aside to cool.


  • Put all ingredients together in closed jar, shake vigorously a few minutes.
  • Pour over vegetables and let stand (for vinaigrette to soak into vegetables 25 minutes).


  • Clean, wash and dry fish.
  • Coat shallow casserole dish with olive oil.
  • Add garlic, onions and fry gently until onions are soft and golden.
  • Place fish on top of onion mixture, pour over vegetable stock then sprinkle with parsely, marjoram and sea salt.
  • Bake in pre-heated oven (200°C) until cooked (up to 25 minutes), baste a few times.
  • Serve slivered almonds as a garnish and strained green vegetable mix from vinaigrette.

(Recipe credit Metagenics)

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