- 25 min
Prepare the ingredients
Preheat oven to 400 F
Wash and thinly slice potatoes. Remove ends of asparagus. Cut the lemon into wedges. Chop parsley.
Cook the vegetables
Add potato slices and asparagus to a bowl and toss with 1/2 olive oil, salt and pepper. Place potatoes on a baking tray lined with parchment paper and bake for 20 minutes or until soft. Add asparagus and bake for 5 minutes more.
Prepare the almond-panko mixture
Finely chop almonds.
Mix almonds with panko in a medium bowl.
Prepare the fish
Prepare a bowl with the flour, another with the egg and a third one with the panko mixture. Pat the fish dry and season with salt and pepper, then dredge in flour, dip in the egg, and then in the panko-almond mixture.
Cook the fish
Heat remaining oil in a wide skillet over medium heat. Fry the fish for about 2 to 3 minutes per side, using a slotted spatula to turn over.
Divide potatoes into plates, top with fish and garnish with roasted asparagus. Sprinkle with parsley.