Almond-Crusted Tilapia

Almond-Crusted Tilapia

266
Michelle Woolf 4

"My husband came up with this creation for Easter dinner, as Tilapia is indigenous to the sea of Galilee. It remains the best fish I have ever put in my mouth, absolutely beyond restaurant quality."

Ingredients

30 m {{adjustedServings}} servings 424 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 424 kcal
  • 21%
  • Fat:
  • 22.4 g
  • 34%
  • Carbs:
  • 9g
  • 3%
  • Protein:
  • 46.9 g
  • 94%
  • Cholesterol:
  • 149 mg
  • 50%
  • Sodium:
  • 591 mg
  • 24%

Based on a 2,000 calorie diet

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Directions

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  1. Beat the eggs with the lemon pepper and garlic pepper until blended; set aside. Stir together ground almonds with 1 cup of Parmesan cheese in a shallow dish until combined; set aside. Dust the tilapia fillets with flour, and shake off excess. Dip the tilapia in egg, then press into the almond mixture.
  2. Melt butter in a large skillet over medium-high heat. Cook tilapia in melted butter until golden brown on both sides, 2 to 3 minutes per side. Reduce heat to medium, and season fillets with salt if desired. Sprinkle the tilapia with the remaining Parmesan cheese, cover, and continue cooking until the Parmesan cheese has melted, about 5 minutes.
  3. Transfer the tilapia to a serving dish, and garnish with parsley springs and lemon wedges to serve.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

266
  1. 360 Ratings

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I've now made this a few times, I did add some lemon pepper to the dusting flour and use eggbeaters for the egg... this is perfect everytime, I've also used orange roughy with this also amazing....

What a great recipe! I made this last night for my husband and he loved it! I did make just a few minor changes to this wonderful recipe! I did not add the lemon (I didn't have any on hand), and...

I made this last night for my bf and a friend; and I think my bf told me at least a couple times throughout dinner how good it was, and then again later on in the night how much he liked it. It...