Do you want to verify your address?For a better browsing experience, this site has been optimized for Chrome on your device.
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
It will be used to make checkout faster in the future! You can modify it at any time.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
$4.99 ea.
PRODUCT OF U.S.A.
Preheat oven to 400°F.
Thinly slice potatoes.
Remove ends of asparagus.
Finely chop almonds.
Mix almonds with panko.
Cut the lemon into wedges.
Add potato slices and asparagus to a bowl and toss with 1/3 olive oil, salt and pepper.
Place potatoes on a baking tray lined with parchment paper and in the oven and bake for 20 minutes or until soft.
Add asparagus and bake for 5 minutes more.
Prepare the fish:
Prepare a bowl with the flour, another with the egg and a last one with the panko mixture.
Season the fish with salt and pepper, then dredge in flour.
Dip in the egg and then in the panko-almond mixture.
Heat remaining oil in a wide skillet over medium heat.
Fry the fish for about 2 to 3 minutes per side, using a slotted fish spatula to turn over.
Place on paper towel to absorb excess oïl.
Serve it immediately alongside the vegetables and garnish with parsley and lemon wedges.
Source: Missfresh.com
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
Sorry, an error has occurred. Please refresh the page.
Sorry, an error has occurred. Please refresh the page.
to see your selected coupons.
