← 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.
 

Explore Cookbooks on Cookstr

lidias-italy Lidia's Italy
by Lidia Bastianich
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
food-to-live-by Food to Live By
by Myra Goodman
american-masala American Masala
by Suvir Saran
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
baked-explorations Baked Explorations
by Matt Lewis
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
Already a member? Click here to Log In
close

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 Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?