Almond Crusted Tilapia with Lemon, Parsley Brown ButterSERVES: 2
- Two 5-7 ounce tilapia fillets
- Salt and pepper
- Approx. 1/4-1/3 cup all-purpose flour
- 1 large egg, beaten
- Approx. 1/3-1/2 cup sliced almonds
- Olive oil for sauteing fish
- 2-3 Tbs unsalted butter
- 1 Tbs lemon juice
- 3-4 Tbs chopped parsley
- Asparagus as needed
- Water for steaming asparagus
- Roasted potatoes or steamed rice to serve (optional)
Season the tilapia fillets with salt and pepper and then lightly press the seasoned side into a plate of all-purpose flour, then lightly into a shallow bowl with a beaten egg and finally press that same side into a plate of sliced almonds and return the fish to the plate you started with...almond side up.
Next, heat a good splash of olive oil in the nonstick pan on medium to medium high heat and, once the oil is hot; very carefully add the fish, nut side down.
Stay with this and then very carefully flip the fish over when the almonds are golden brown, turn the heat down a bit and finish cooking it through on the second side.
At some point, during the middle of all of this, steam the asparagus until it is tender crisp and then, once the fish is cooked through, take it out of the pan and let it rest on a clean plate.
Add 2-3 Tbs unsalted butter to the pan and let that brown up a little bit hen add a Tbs or so of lemon juice and a sprinkling of fresh chopped parsley and it is time to eat!
Plan ahead and serve this with steamed rice or over roasted baby potatoes if you like.
Let the brown butter cool down a bit before adding the lemon juice so it doesn't splatter so much.
Lightly peel thicker spears of asparagus before steaming if you like.
If you choose to substitute salmon, try to buy thinner tail pieces.