Almond-Crusted Tilapia with Veggies

Steps

• 1

  Begin by gathering your ingredients.
• 2

  In a food processor, pulse the almonds until finely ground.
• 3

  In a shallow dish, combine the ground almonds, panko, parmesan cheese, oregano, a pinch of salt and pepper.
• 4

  Place the flour in another narrow dish.
• 5

  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.
• 6

  Heat the remaining two tbsp. butter in the skillet.
• 7

  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.
• 8

  Sear the fish in the butter until browned and cooked through, 3 minutes per side. Continue with the remaining fillets.
• 9

  Place fish over a bed of watercress and garnish with the sautéed vegetables.
• 10

  Serve with lemon slices.