Almond Encrusted Tilapia

Almond Encrusted Tilapia


353 people made this

About this recipe: A super-tasty way of preparing tilapia fillets. They are coated in a ground almonds and Parmesan and pan-fried to perfection. Enjoy with a side salad or with potatoes, rice or pasta.

Michelle Woolf

Serves: 8 

  • 2 eggs
  • 1 teaspoon lemon pepper
  • 1 teaspoon garlic pepper
  • 170g ground almonds
  • 80g freshly grated Parmesan cheese
  • 8 (175g) tilapia fillets
  • 4 tablespoons plain flour for dusting
  • 90g butter
  • salt to taste
  • 80g freshly grated Parmesan cheese
  • 8 sprigs parsley
  • 8 lemon wedges

Prep:20min  ›  Cook:10min  ›  Ready in:30min 

  1. Beat eggs with lemon pepper and garlic pepper until blended; set aside.
  2. Stir ground almonds with 80g Parmesan cheese in a shallow dish; set aside.
  3. Dust tilapia fillets with flour and shake off any excess. Dip the tilapia in egg, then press into the almond mixture.
  4. Melt butter in a large frying pan over medium-high heat. Cook tilapia in pan until golden brown on both sides, 2 to 3 minutes per side.
  5. Reduce heat to medium and season fillets with salt if desired. Sprinkle tilapia with the remaining Parmesan cheese, cover and continue cooking until the Parmesan melted, about 5 minutes.
  6. Transfer the tilapia to a serving dish and garnish with parsley springs and lemon wedges to serve.

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Reviews (1)


I have just cooked this and it was AMAZING. So simple yet so tasty! I didn't use parmesan cheese as I do not eat it but i'm sure it would have been good. I didn't have "lemon pepper and garlic pepper" but I added black pepper, lemon juice and ground garlic (i even added some ginger paste) 1tsp). It was so easy to cook, it didn't take long at all. omg I loved it so mum doesn't touch fish nevermind eating it..but she did! and she thought it was delicious! mmm I am so going to cook this again. I think it is a much better way of cooking fish [than I have in the past]. I lot of butter was used which will add on the pounds, but, it is so worth it! - 13 May 2012

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