Talapia was the fish St. Peter caught … or so the story goes. There’s absolutely no proof. Being holy week, however, we’ll go ahead and go with it…
Might I introduce you to almond-Parmesan-crusted Tilapia? It tastes just like chicken.
I kid. Sorta. Talapia is so mild, that dressed in suit of almond Parmesan, it may very well be mistaken for its poultry counterpart. That said, if you happen to have a family member who doesn’t really love fish, you might give this recipe a try. Your secret’s safe with me.
And I must admit, I served it with potatoes and a green salad. It looked and smelled so delectable I ate it–three times–before taking a picture. What you see before you was too old for human consumption, so I plopped it on a plate before throwing it down the disposal. I know, I know … I feel guilty just writing about it. But there it is–my confession. Now you know the rest of the story.
And now, the recipe …
1 tsp. lemon pepper
1 tsp. minced garlic
1 cup ground almonds
1 cup grated Parmesan
6 tilapia fillets
¼ cup flour
Salt to taste
- Preheat oven to 375° F. Grease baking sheet; set aside.
- Beat eggs with lemon pepper and garlic until well blended; set aside.
- Mix ground almonds and parmesan cheese in a shallow dish; set aside.
- Dust tilapia fillets with flour—shaking off excess—then dip in egg and press into the almond mixture until well covered.
- Place fillets on prepared baking sheet (salt if desired) and bake for approximately 30 minutes.