Almond-Crusted Tilapia with Veggies

almond-crusted tilapia with veggies Entree
Almond-Crusted Tilapia with Veggies
  • Prep 10 min
  • Total 30 min
  • Servings 4

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

Updated April 19, 2017
Progresso Breadcrumbs
Make with
Progresso Breadcrumbs


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


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  • 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.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • 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!

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