Almond Crusted Fish With Herbs

0 Preheat the oven to 425ºF.
1 Place the fish fillet, skin-side down on a parchment paper lined baking sheet. Dot the fish with dijon mustard and brush it evenly.
2 Combine salt, black pepper, red pepper flakes and ground coriander in a small bowl. Sprinkle the seasoning mix over the fish and pat down.
3 In a small bowl combine oil, herbs and garlic. Add the dried berries if using. Spread the herb mixture evenly over the fish.
4 Scatter the chopped almonds on top and press down gently with a wide and flat spatula. Crimp the parchment paper along with the foil on all sides to create an elevated border around the fish. This will help to retain the juices around.
6 Bake in the oven until the almond crust turns light golden brown and the fish flakes easily with a fork, about [timer minutes=15]15 to 18 minutes[/timer]. Tip: The time may vary with the fish and the thickness of the fillets.
7 Remove from the oven, and sprinkle lemon juice, more herbs, lemon zest and dried berries. Serve this baked crusted fish hot with steamed rice, potatoes or flatbread.