My husband came up with this almondcrusted 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
Prep Time
30 mins
Dificult
Medium
Servings
8
Ingredients
Instructions
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.