Almond Crusted Tilapia

Instructions

1. Step 1

   Heat the oven to 220°C. Line a baking sheet with parchment paper.

   Cookware: baking sheet, oven, parchment paper

2. Step 2

   Combine the almonds, breadcrumbs, garlic powder, paprika, and olive oil in a shallow bowl.

   Ingredients used: 100.0 gr Almond, 40.0 gr Breadcrumb, 2.0 gr Garlic Powder, 15.0 ml Olive Oil, 2.0 gr Paprika

   Cookware: Shallow bowl

3. Step 3

   Whisk the egg and Dijon mustard together in a second shallow bowl until smooth.

   Ingredients used: 30.0 gr Dijon Mustard, 1.0 piece Egg

   Cookware: Shallow bowl, whisk

4. Step 4

   Place the flour in a third shallow bowl.

   Ingredients used: 30.0 gr All-Purpose Flour

   Cookware: Shallow bowl

5. Step 5

   Pat the tilapia dry and season both sides with the salt and black pepper. Coat each fillet lightly in the flour and shake off the excess.

   Ingredients used: 4.0 gr Fine Salt, 1.0 gr Ground Black Pepper, 4.0 piece tilapia

   Cookware: Shallow bowl

6. Step 6

   Dip each floured fillet into the egg mixture, then press both sides into the almond mixture. Arrange the coated fillets in a single layer on the prepared baking sheet.

   Cookware: baking sheet, Shallow bowl

7. Step 7

   Bake until the crust is golden, the fish flakes easily, and the thickest part reaches 63°C.

   Timer: 12 min (fixed)

   Cookware: baking sheet, Kitchen thermometer, oven

8. Step 8

   Drizzle the baked tilapia with the lemon juice and let it rest briefly before serving.

   Timer: 2 min (fixed)

   Ingredients used: 30.0 ml Lemon Juice

   Cookware: baking sheet