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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%)
 

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