Okay, so growing up I wasn’t much of a fish person, but over the years and after trying different types, it’s now one of my go-to weeknight meals. It’s funny because the fish I despised the most was probably tilapia and now, ten years later, I’m developing recipes for it – ha! I don’t know what it was – maybe the quality, smell or texture? I pretty much wanted to gag every time I knew we were having it for dinner. Sorry mom!
I’d say I became more adventurous with fish while on our honeymoon in Hawaii. Everything was extremely fresh in Hawaii and all of the seafood we had was delightful. I still vividly remember having one of the best meals of my life at a restaurant in Kauai called Merriman’s. I think Brett had some sort of scallop dish and I had the macadamia nut crusted mahi mahi, The texture and flavor was absolutely incredible and it literally melted in my mouth. It was so good that I remember it five years later.
I do plan on recreating the recipe and sharing it on the blog sometime soon, but for now, here is a panko and almond crusted tilapia. The panko topping adds such a nice crunch to the top of the fish and the parmesan and oregano I put in the mix add fresh and salty flavors. Baking it at 400 degrees browns the top of the fish nicely and allows the rest of the fish to cook through and stay very tender.
I hope you’ll try this recipe! If you end up making it, don’t forget to tag #marinamakeseats.
Parmesan, Panko and Almond-Crusted Tilapia
- 2 large tilapia fillets
- 3 tbsp. butter
- 1/4 cup sliced almonds
- 1/4 cup panko bread crumbs
- 1/3 cup shredded parmesan
- 2 tsp. fresh oregano, chopped
Preheat the oven to 400 degrees. Place the parchment paper on a baking sheet or pan.
For each side of each tilapia fillet, brush with butter and season generously with salt and pepper. Place the fillets on the parchment paper.
Place the almonds, bread crumbs, parmesan and oregano in a food processor or blender and pulse 5-7 times. Place some of this mixture on top of each tilapia filet, then bake the fillets in the oven for 25-30 minutes until the tops are golden brown and the fillets are cooked through.
2 thoughts on “Parmesan, Panko & Almond Crusted Tilapia”
This looks really inviting. Love the crust!
Thank you! The crust is my favorite part