I like fish. Well, at least I want to like fish. I can eat sushi all day every day and shellfish without a problem, but when it comes to cooked fish, I get a little bit leery. I don’t like fishy-tasting fish. I’m afraid to order fish I haven’t had before. But tilapia? It’s a nice, mild white fish and it’s both delicious and versatile.
This is one of my go-to meals. It’s super easy, really yummy, and good for you!
Almond Crusted Tilapia – adapted from All Recipes
- – 4 Tilapia Fillets
- – 1/2 Cup Parmesan Cheese
- – 1/2 Cup Ground Almonds (I ground mine using the Magic Bullet)
- – 1 tsp. Lemon Pepper
- – 1 tsp. Garlic Salt
- – 1/4 tsp. Crushed Red Pepper
- – 1 Egg (I use 2 egg whites, or the equivalent of 100% Egg Whites)
- – Flour, for dusting
- – Additional parmesan cheese, for sprinkling
- – Fresh Parsley, for serving
- – Lemon Rings, for serving
- -1 Tbsp. Olive oil
- – Cherry Tomatoes
- – Spinach
Put a handful of spinach on each serving plate. In a skillet, heat olive oil. Add cherry tomatoes and cook until they pop, about 8-10 minutes. Top spinach with tomatoes and set aside.
Beat eggs with lemon pepper, garlic salt and crushed red pepper. Set aside in a shallow bowl. Combine parmesan cheese and ground almonds in another shallow bowl. Dust tilapia filets with flour, shake off excess. Dip tilapia in egg, then press each side into the almond-cheese mixture.
Using the same skillet as before, cook tilapia until golden brown, about 3 minutes per side. Reduce heat to medium and sprinkle with parmesan cheese. Cover and cook until the cheese has melted, about 5 minutes.
Place the tilapia over the bed of spinach and tomatoes. The heat from the fish will wilt the spinach. Top each fillet with a lemon wedge and sprig of parsley.