Adapted from The Fresh Water Angler’s America’s Favorite Fish Recipes
1/4 cup chicken broth or water
2 lbs. Haddock fillets (8 oz. each), skin on
1/4 cup butter, melted
1/4 cup breadcrumbs
1 cup ground blanched almonds (almond flour)
2 teaspoons grated lemon zest
1 TBSP plus 1 tsp lemon juice
1/4 tsp salt
1/4 tsp black pepper
1/4 cup slivered almonds
Heat oven to 375 degrees.
Spray a baking dish with non stick spray. Pour broth into baking dish and arrange fillet skin-side down. Set aside.
In a mixing bowl, combine 1 TBSP melted butter, bread crumbs, ground almonds, lemon peel, lemon juice, salt and pepper. Set aside.
Brush fillets with 1 TBSP melted butter. Pat crumb mixture evenly on fillets. Drizzle with 1 TBSP remaining butter. Sprinkle almond slices evenly over crumb mixture.
Bake uncovered for 10 minutes. Drizzle with remaining butter. Bake for an additional 15-20 minutes or until fish is firm and opaque and just begins to flake and topping is golden brown.