INGREDIENTS
4 sea bass fillets
1/2 cup sliced almonds
1 1/2 tsp. coriander seeds
Salt and pepper
Fresh orange slices with peel intact
Olive oil
Nonstick foil
DIRECTIONS
Drizzle 2 sheets of nonstick foil with olive oil.
Sprinkle each with 1/4 cup sliced almonds and 3/4 tsp. crushed coriander seeds.
Brush the fillets with more olive oil; season with salt and pepper.
Place each fillet, skin side down on top of nuts.
Top with a few orange slices, then add another fillet, skin side up to form a sandwich.
Sprinkle with more almonds and coriander seeds.
Fold up the foil sheets and grill over high heat until fish is just cooked through and almonds are toasted, 8 to 10 minutes.
Carefully loosen the almond crust from the bottom of the foil with a spatula; slice in half and serve.
Serves 4.
