Entrees - Phase 1 - Almond and Parmesan Baked Tilapia

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01-11-2010, 08:34 PM
From Kalyn's Kitchen. To be SB friendly, substitute something for the butter (needed to make coating stick). We had this tonight and all liked it but picky teen.

Almond and Parmesan Baked Tilapia
(makes 3-4 servings, recipe created by Kalyn)

3-4 Tilapia filets, thawed if frozen (This recipe will work best with pieces that are at least 1/2 inch thick.) 1/4 cup melted butter
1/3 cup almond meal (I use Bob's Red Mill Almond Meal (http://kalynskitchen.blogspot.com/2008/12/kalyns-kitchen-picks-bobs-red-mill.html).)
2 T finely grated Parmesan or Asiago cheese
1/2 tsp. Johnny's Great Caesar Garlic Seasoning (http://www.johnnysfinefoods.com/Garlic_c_48.html) (or regular garlic powder)
1/2 tsp. lemon pepper
1/2 tsp. Pride of Szeged Fish Rub (optional, but recommended)

Preheat oven to 425. Melt butter. Mix almond meal, Parmesan, Johnny's Garlic powder, lemon pepper and Fish Rub in a flat dish. Spray flat baking sheet with nonstick spray. (Don't skip spraying the baking sheet!)

Dip each fish filet in butter, turning to coat both sides, then into almond mixture. Try to get as much of the almond mixture to stick to the fish as you can.

Bake 20-30 minutes, turning carefully halfway through, or until fish is firm to the touch and coating is turning golden brown. The baking time will depend on the thickness of the fish, so watch it carefully.