Almond Crusted Sea Bass

1: Preheat oven to 375°F.

2: Combine panko, parmesan, almonds, and parsley in a food processor (or in a ziplock bag and crush manually) and pulse 5-6 times until almonds are coarsely ground. Place the mixture into a shallow bowl.

3: Remove any skin from the fish and pat dry with a paper towel.

4: Season both sides of the fish with all-purpose seasoning.

5: Coat fish in olive oil, then press fish into almond/panko mixture.

6: Heat an oven-proof pan to medium. Add olive oil and sear fish for 3 minutes to develop a nice crust on the bottom. Drizzle olive oil over the fish.

7: Remove from stove and place the fish into the oven for 8-10 minutes.

8: Meanwhile, make the lemon butter sauce: Heat a pan on medium, melt butter and add grated garlic; stir for 1 minute.

9: Add 1 teaspoon of flour and stir for 1 minute.

10: Add in the lemon juice followed by the half and half; let come to a bubble.

11: Turn down the heat, add in parmesan cheese, salt, and pepper, and let simmer until slightly thickened.

12: Set aside the lemon butter sauce to drizzle over the fish.

13: Once the fish is cooked through, broil for 2-3 minutes until a golden brown crust forms. Fish is done once it reaches an internal temperature of 145°F.

14: Remove from oven, drizzle with lemon butter sauce, and serve with spinach and roasted potatoes.