Hazelnut-Crusted Tilapia
Serve with fresh steamed green beans and a baked potato. Use the variety of fish that is in season, or local to you. The fresher the fish the better!
1 tablespoon butter, oil, or similar to coat baking dish
6 tilapia fillets (or other type of similar fish, such as snapper, catfish, cod or haddock))
1 ¼ cup
gluten-free breadcrumbs, fine ground (check label for allergens)
1 ¼ cup finely chopped hazelnuts
1 ¼ cup grated Parmesan cheese
2/3 cup finely chopped fresh parsley
1 teaspoon dried oregano
Salt and pepper, to taste
½ teaspoon coarsely ground black pepper
2 eggs
Preheat oven to 450 degrees F.
Lightly grease a rimmed baking sheet with oil or butter.
Clean the fish filets and pat dry. Cover and set-aside.
In a large bowl, combine the ground nuts, breadcrumbs, Parmesan cheese, and the spices. Mix well.
Lightly beat the eggs and place in a flat shallow bowl. Dip the fish fillets in egg, and then into the nut-breadcrumb mixture - making sure to coat both sides of the filet thoroughly. Place each filet on the prepared baking sheet, and repeat until all filets are coated.
Bake for about 15-20 minutes, until the fish is flaky and the coating is golden brown.
Serves 6.
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