Almond-Crusted Tilapia Best Dishes

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Almond-Crusted Tilapia

"My husband came up with this advent for Easter dinner, as Tilapia is indigenous to the sea of Galilee. It remains the best fish I have ever put in my mouth, actually past restaurant pleasant."

Ingredients :

2 eggs
1 teaspoon lemon pepper
1 teaspoon garlic pepper
1 cup floor almonds
1 cup freshly grated Parmesan cheese
eight (6 ounce) tilapia fillets
1/four cup all-motive flour for dusting
6 tablespoons butter
salt to taste
1 cup freshly grated Parmesan cheese
8 sprigs parsley
8 lemon wedges

Instructions :

Prep : 20M	Cook : 8M	Ready in : 30M

Beat the eggs with the lemon pepper and garlic pepper till mixed; set aside. Stir collectively floor almonds with 1 cup of Parmesan cheese in a shallow dish till blended; set aside. Dust the tilapia fillets with flour, and shake off excess. Dip the tilapia in egg, then press into the almond aggregate.
Melt butter in a big skillet over medium-excessive warmth. Cook tilapia in melted butter till golden brown on each facets, 2 to a few mins in keeping with side. Reduce heat to medium, and season fillets with salt if preferred. Sprinkle the tilapia with the final Parmesan cheese, cowl, and hold cooking until the Parmesan cheese has melted, approximately five mins.
Transfer the tilapia to a serving dish, and garnish with parsley springs and lemon wedges to serve.

Notes :

Reynolds® Aluminum foil may be used to maintain meals wet, cook dinner it frivolously, and make clean-up less complicated.

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