It goes from fridge to table in just 20 minutes which is my kind of weeknight dinner. This is healthy enough to feel good about served with some broccoli or a salad, but the nuts and salty cheese and butter are so incredibly satisfying.
The past week has been all about wedding cooking in our kitchen. Let me be honest: I’m loving it, but at the end of the day, I’m a little burned out. I do not want to start another major dish for dinner. I want to call Five Guys and order the best greasy burgers (and THOSE FRIES) and send Kirk to pick it up.
And okay, I still kinda want to do that. But I’ll feel way better if I just make this with a single skillet and three dipping dishes, and I’m much less likely to pass out on the couch in a food coma an hour later. Win-win all around.
The fish, nuts, and cheese all pack a protein punch and it’s loaded up with good fats from tilapia and almonds. With some extra broccoli fiber, you’re looking at a solid power dinner that’s perfect after the gym.
Almonds are our favorite but I’ve made this with walnuts or pecans and it’s delicious every time, so feel free to use whatever you have on hand!
- ½ cup ground almonds
- 1/3 cup parmesan grated
- 1 egg
- ½ t. lemon pepper
- pinch salt
- ¼ cup flour
- 4 T. butter
- 4 6-oz. tilapia filets
- salt to taste
- lemon wedges
Combine ground almonds and parmesan in a shallow bowl and set aside.
Whisk egg with lemon pepper and salt in a shallow bowl and set aside.
Set up your coating station with the mixtures of almonds, eggs, and a plate with the flour.
Melt butter over medium-low heat in a large skillet.
Dust each filet lightly with flour, dip in the egg mixture, and coat completely with the almond mixture.
Cook tilapia in butter until golden brown, about 3 minutes on each side. Season with salt to taste.
Transfer tilapia to serving dish and serve immediately with lemon wedges.
You can grind whole almonds in your food processor; it's better to have a few large pieces rather than grind it into a fine powder.