My husband came up with this almond-crusted creation for Easter dinner, as tilapia is indigenous to the Sea of Galilee. It remains the best fish I have ever eaten, absolutely beyond restaurant quality.
Preparation Details
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Servings: 8
Ingredients
- 2 eggs
- 1 teaspoon lemon pepper
- 1 teaspoon garlic pepper
- 1 cup ground almonds
- 2 cups freshly grated Parmesan cheese, divided
- 8 (6 ounce) tilapia fillets
- ¼ cup all-purpose flour for dusting
- 6 tablespoons butter
- salt to taste
- 8 sprigs parsley
- 8 lemon wedges
Steps
- Beat eggs with lemon pepper and garlic pepper in a small bowl until blended. Stir together ground almonds and 1 cup Parmesan cheese in a shallow dish until combined.
- Dust tilapia fillets with flour; shake off excess. Dip tilapia in beaten egg, then press into almond mixture to evenly coat.
- 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, then season fillets with salt and sprinkle with remaining 1 cup Parmesan cheese. Cover and continue cooking until Parmesan cheese is melted, about 5 minutes.
- Transfer tilapia fillets to a serving dish and garnish with parsley sprigs and lemon wedges.
