Almond and Herb Baked Tilapia
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!
Total Timeunder 1 hour
OccasionCasual Dinner Party, Formal Dinner Party
Recipe Coursemain course
Dietary Considerationmain course
Taste and Texturebuttery, herby, nutty
- 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)
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