Description
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.
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
- ΒΌ cup all-purpose flour for dusting
- 6 tablespoons butter
- salt to taste
- 1 cup freshly grated Parmesan cheese
- 8 sprigs parsley
- 8 lemon wedges
Instructions
- 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.
- 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.
- Transfer the tilapia to a serving dish
- and garnish with parsley springs and lemon wedges to serve.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Servings: 8