← Back to Search Results
baking American
Almond and Herb Baked Tilapia

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

Tilapia has quickly become one of the most affordable and widely available fish at the supermarket. It has sweet, mild, meaty flesh that is tender as long as you don’t overcook it. This almond and herb topping is vibrant and flavorful, and the toasted sliced almonds add some nice crunch. But the topping also serves double duty, locking in the moisture of the fish. Lots of good extra virgin olive oil helps the cause too!

Yield: Serves 4

Ingredients

  • 1/3 cup olive oil, plus more for drizzling
  • Juice and grated zest of 1 lemon
  • 1 cup sliced raw almonds
  • 2 garlic cloves, minced or pressed
  • ¼ cup very finely chopped fresh parsley leaves
  • Salt and freshly ground black pepper
  • 4 large, thick tilapia fillets (about 6 to 8 ounces each)

Directions

Preheat the oven to 400°F.

Toss the olive oil, lemon juice and zest, almonds, garlic, and parsley together in a mixing bowl and season with salt and pepper to taste.

Place the pieces of tilapia on a large baking sheet lined with aluminum foil. Season lightly with salt and pepper and drizzle lightly with olive oil.

Divide the almond and herb mixture among the four pieces of fish and smooth the mixture over each piece to create an even coating.

Bake until the almond mixture has browned slightly and the fish is cooked through and flakes easily, about 15 minutes.


© 2010 Dave Lieberman and Anahad O?Connor

Note from Cookstr's Editors

Nutritional information includes 1/8 teaspoon of added salt per serving, using 6 ounce tilapia fillets, but does not include more olive oil for drizzling.

 

Nutritional Information

Nutrients per serving (% daily value)

462kcal (23%)
382mg (16%)
9g
4g
32g (50%)
0g
5g (23%)
21g
6g
84mg (28%)
1g
39g
112mg
736mg
16mcg RAE (1%)
26mg (44%)
102mg (10%)
2mg (13%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
martin-yans-china Martin Yan's China
by Martin Yan
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
flavor Flavor
by Rocco DiSpirito
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
food-to-live-by Food to Live By
by Myra Goodman
big-fat-cookies Big Fat Cookies
by Elinor Klivans
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?