Serves 2
20 min
Almond Crusted Tilapia
Recipe GLPR4338c292b12f0f
Pan-seared tilapia filets coated in a crunchy almond and breadcrumb crust, bound together with Dijon mustard for a savory, nutty flavor. This quick weeknight dinner is ready in under 20 minutes and pairs beautifully with lemon, fresh parmesan, or sea salt.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
½ cup salted almonds
¼ cup plain breadcrumbs
1 tablespoon butter
1–2 tablespoons neutral oil
¼ cup Dijon mustard
2–4 tilapia filets (4–6 ounces each)
Grated Parmesan cheese for serving
Lemon wedges for serving
Sea salt for serving
Directions
Add the salted almonds and breadcrumbs to a food processor. Pulse until the mixture resembles coarse crumbs and is fully combined. Transfer to a shallow plate or bowl.
Heat the oil and butter together in a large skillet over medium-high heat. Allow the butter to fully melt and the mixture to reach a gentle sizzle.
Pat the tilapia filets dry with a paper towel. Brush both sides of each filet generously with Dijon mustard.
Press each mustard-coated filet firmly into the almond-breadcrumb mixture, coating both sides thoroughly. Repeat as needed to ensure complete and even coverage.
Carefully place the coated filets in the hot pan and cook for 3–4 minutes on the first side without moving them, until the crust is golden brown.
Flip the filets and cook for another 3–4 minutes on the second side. The fish is done when the flesh is opaque and flakes easily when tested with a fork at the thickest part—the internal temperature should reach 145°F (63°C).
Transfer the cooked tilapia to a serving plate and top with grated Parmesan, a squeeze of fresh lemon juice, and a light sprinkle of sea salt as desired.
