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Almond-Crusted Tilapia with Veggies

Bev Cooks Recipe by
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Almond-Crusted Tilapia with Veggies
  • Prep Time 10 min
  • Total Time 30 min
  • Servings 4
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Almond-Crusted Tilapia with Veggies

Almonds. Panko. Fish. Veggies. Lemon. Shall I go on? Didn't think so.

Ingredients

4
tilapia fillets
1/2
cup toasted almonds
1/2
cup Progresso™ panko bread crumbs
1/4
cup all-purpose flour
1
whole egg, lightly beaten
1/4
cup freshly grated parmesan cheese
1
teaspoon freshly chopped oregano
1
zucchini, sliced and quartered
1/2
red bell pepper, sliced
1
bunch watercress, roots discarded and leaves rinsed
1
pinch coarse salt and freshly ground pepper
1/2
cup cherry tomatoes
1
lemon (for the juice)
4
tablespoons butter, divided

Directions

  • 1 In a food processor, pulse the almonds until finely ground.
  • 2 In a shallow dish, combine the ground almonds, panko, parmesan cheese, oregano, a pinch of salt and pepper.
  • 3 Place the flour in another narrow dish.
  • 4 Heat 2 tbsp. of butter in a medium skillet and sauté the zucchini, tomatoes and red bell pepper until lightly browned, wilted and crisp-tender, about 5 minutes. Season with salt and pepper. Remove from the skillet and set aside.
  • 5 Heat the remaining two tbsp. butter in the skillet.
  • 6 Season each fillet with salt and pepper and dredge them lightly through the flour, shaking off any excess. Dip in the egg mixture, then finally into the almond/panko mixture. Press the coating on both sides of the fish.
  • 7 Sear the fish in the butter until browned and cooked through, 3 minutes per side. Continue with the remaining fillets.
  • 8 Place fish over a bed of watercress and garnish with the sautéed vegetables.
  • 9 Serve with lemon slices.
See Step By Step

Step By Step  

Almond-Crusted Tilapia

As prepared by Bev Cooks,

Let's take a poll!


Okay, do you call it "crusted" or "encrusted?" I think I say it both ways. I know for sure I called it "crusted" today when I wrote this recipe. And I know for sure I've called it "encrusted" once before at a restaurant when I ordered this beef tenderloin ENCRUSTED with Spanish bleu cheese. But the times between then and now, I'm not rightly sure what I call it.

Wait, I was asking you, wasn't I?

Whatever you call it, I love anything and everything crusted. Except nostrils in the winter time. I don't like that crusty business. I'm so going to get edited for saying this.

Today we're encrusting and crusting a popular fish, the tilapia. But but but. It's not just any old crusting. We're mixing toasted ground almonds and Progresso panko breadcrumbs AND Parmesan cheese and some freshly chopped garden oregano. Crunchidy crunch crunch, dudes.

And you can't ask for anything more glorious when it's served with sautéed garden veggies, peppery watercress and fresh lime slices for that extra ZING that makes you SING.

(I love rhyming.)

Let's get crusty!

Gather up your goods. Tilapia, all-purp flour, almonds, panko, Parmesan cheese, lemon and some veggies of your choice (not pictured: Oregano…someone is forgetful).

Ingredients for Almond-Crusted Tilapia

Slice up your veggies like soooo. I chose cherry tomatoes and zucchini because my garden is creating them like crazy.

Sliced up veggies

Toast your almonds for a smidge. I just did mine in a toaster oven for about 7 minutes. Then toss them into a food processor. Blitz, blitz, blitz….

Almonds in food processor

Check her out. It SMELLS so good too.

Chopped up almonds

Then you'll just combine it with the Progresso panko breadcrumbs, the grated Parmesan cheese, chopped oregano, and a good pinch of salt and pepper.

Combining ingedients

Heat a couple of tablespoons of butter in a skillet and sauté your veggies all nice-like.

Sauteeing vegetables

Then prepare the fish. First, you'll dredge each fillet (seasoned with salt and pepper) through a little bit of flour. Shake off any excess. Then dip it into the beaten egg, then finally into the coating. Press it good on both sides of the fish.

Preparing fish

Back in the skillet you'll heat the remaining two tablespoons of butter and sear the fillets for about 3 minutes on each side, until nice and golden brown. Mmmm. And the fish will flake easily once it's done.

Searing filets

Then we plate! I chose watercress as my green because I love the peppery contrast with the crispy fish and the fresh lemon juice on top. Seriously, I did a little jig.

Almond-crusted tilapia plated

I. Am. Telling. You. Whut.

Close up of finished Almond-Crusted Tilapia

Who wants to ENCRUST ME?! Wait, that's weird.



Bev apologizes for the whole nostril thing. For more musings, visit her blog Bev Cooks and her Tablespoon profile.
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Nutrition Information 
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