Recipe By Michelle Woolf
Rating
Published Jan 29th
Prep 20m Cook 10m Additional - Ready In 30m
Servings 8 tilapia fillets Calories 424.1

My husband came up with this creation for Easter dinner, as Tilapia is indigenous to the sea of Galilee. It remains the best fish I have ever put in my mouth, absolutely beyond restaurant quality.

Recipe Ingredients

  • 2 eggs
  • 1 teaspoon lemon pepper
  • 1 teaspoon garlic pepper
  • 1 cup ground almonds
  • 1 cup freshly grated Parmesan cheese
  • 8 (6 ounce) tilapia fillets
  • ¼ cup all-purpose flour for dusting
  • 6 tablespoons butter
  • salt to taste
  • 1 cup freshly grated Parmesan cheese
  • 8 sprigs parsley
  • 8 lemon wedges

Cooking Directions

  1. 1 Beat the eggs with the lemon pepper and garlic pepper until blended; set aside. Stir together ground almonds with 1 cup of Parmesan cheese in a shallow dish until combined; set aside. Dust the tilapia fillets with flour, and shake off excess. Dip the tilapia in egg, then press into the almond mixture.
  2. 2 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, and season fillets with salt if desired. Sprinkle the tilapia with the remaining Parmesan cheese, cover, and continue cooking until the Parmesan cheese has melted, about 5 minutes.
  3. 3 Transfer the tilapia to a serving dish, and garnish with parsley springs and lemon wedges to serve.

Nutrition Facts

  • Calories 424.1
  • Carbohydrate 9 g
  • Cholesterol 148.7 mg
  • Fat 22.4 g
  • Fiber 1.9 g
  • Protein 46.9 g
  • Saturated Fat 10.2 g
  • Sodium 591.4 mg
  • Sugar 0.6 g

Reviews

  1. This is one of my favorite recipes. I always double the Parmesan except this time I used Asiago and ground almond. I also baked it at 350-375 for 30 minutes. I coated the glass baking dish w/ Pam (olive oil). I added pads of butter around the fish and added fresh broccoli crowns. I sprinkled - Read more ...
  2. I wish I could rate this higher, especially since it really was pretty good once I tinkered with it. Unfortunately, there are some problems with the recipe as I see it. First, you'll need more of the ground almonds/Parmesan to coat your filets - I ran short. Second, medium-high is too high a temperature, especially - Read more ...
  3. I've now made this a few times, I did add some lemon pepper to the dusting flour and use eggbeaters for the egg... this is perfect everytime, I've also used orange roughy with this also amazing. I do make a lot of the crust mixture and just put left over in the freezer for the - Read more ...
  4. What a great recipe! I made this last night for my husband and he loved it! I did make just a few minor changes to this wonderful recipe! I did not add the lemon (I didn't have any on hand), and I added a salt-free garlic and herb mixture to the eggs instead of what - Read more ...
  5. I don't usually review recipes because I am usually very happy with the results but this one really gave me a hard time. The breading clumped together on the filets and there wasn't enough to coat all of them. The breading fell off in the pan and stuck to it. I used butter in stainless - Read more ...
  6. I made this last night for my bf and a friend; and I think my bf told me at least a couple times throughout dinner how good it was and then again later on in the night how much he liked it. It is definitely better than the other tilapia recipe on the site (Broiled - Read more ...
  7. Very tasty recipe. I used olive oil instead of butter and sub. Mrs. Dash for the lemon pepper and garlic pepper and my whole family of picky eaters loved it!
  8. Tilapia is about the only fish I can get my family to eat and up until now our favorite recipe has been the Broiled Tilapia Parmesan on the AllRecipes site. However my husband thinks this tilapia is even better! I used packaged Italian Parmesan flavored almonds and a freshly grated three-cheese blend. I also substituted - Read more ...
  9. Excellent recipe! Just made it last night and it was a complete hit. No doubt the butter helps to make the end flavor terrific. I could also see using this breading recipe for orange roughy or other mild fish. I only had three filets and ended up using most of the egg mixture and much - Read more ...
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