Almond and Herb Baked Tilapia

Name: Almond and Herb Baked Tilapia
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)

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Cookbook

The 10 Things You Need to Eat

Published by William Morrow

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This image courtesy of Joseph DeLeo

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!

Serves4

Cooking Methodbaking

CostInexpensive

Easy

Total Timeunder 1 hour

OccasionCasual Dinner Party, Formal Dinner Party

Recipe Coursemain course

Dietary Considerationegg-free, gluten-free, halal, kosher, soy free, tree nut free

Mealdinner

Taste and Texturebuttery, herby, nutty

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)

Instructions

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.