Baked Almond Crusted Tilapia

Name: Baked Almond Crusted Tilapia Recipe
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 4
Ingredients: 1/4 cup egg beaters; 1/2 teaspoon lemon pepper; 1/2 teaspoon garlic pepper; 1/2 cup ground almonds; 1/2 cup freshly grated Parmesan cheese; 4 (6 ounce) tilapia fillets; 2 tablespoons all-purpose flour for dusting; Pam; salt to taste; 4 sprigs parsley; 4 lemon wedges

(1)

Minutes to Prepare: 5
Minutes to Cook: 12

Number of Servings: 4

Ingredients

1/4 cup egg beaters1/2 teaspoon lemon pepper1/2 teaspoon garlic pepper1/2 cup ground almonds1/2 cup freshly grated Parmesan cheese4 (6 ounce) tilapia fillets2 tablespoons all-purpose flour for dustingPamsalt to taste4 sprigs parsley4 lemon wedges

Directions

Beat the eggs with the lemon pepper and garlic pepper until blended; set aside. Stir together ground almonds with 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 over medium high heat. Add filets and brown on one side for 3 minutes. Turn over and brown for 3 minutes. Reduce to medium low heat, cover and finish cooking for 3 minutes or until fish flakes easily. Serves 4.
Transfer the tilapia to a serving dish, and garnish with parsley springs and lemon wedges to serve.

Number of Servings: 4

Recipe submitted by SparkPeople user KIMFULLY.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 332.4
Total Fat: 15.1 g
Cholesterol: 92.5 mg
Sodium: 381.7 mg
Total Carbs: 6.0 g
Dietary Fiber: 1.5 g
Protein: 41.1 g

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Member Reviews

TLIPPY2002
What could you use in place of the lemon and garlic pepper? This sounds delicious, but I don't want to make an extra run to the store. - 7/6/12
MW130634
Made this last night and loved it. Your ingredients state Pam but your directions mention butter. I used 3 TBL unsalted butter which probably increased the calories! Also, didn't have ground almond and substituted with same amount of ground pecans. - 3/31/11