Almond-Breaded Tilapia
4 servings
40 minutes
Almond-crusted tilapia is an elegant and refined dish of European cuisine, where tender fish fillet combines with a crunchy nut crust. Ground almond flour gives the coating a soft nutty aroma, while coconut flakes add a subtle sweetness. Baking in the oven keeps the tilapia juicy, and the golden crust becomes deliciously crispy. This dish is perfect for a light dinner or festive lunch and can be served with vegetable sides or fresh salad. The taste of almond-crusted tilapia is both delicate and rich, while the texture is remarkably harmonious.
1
Preheat the oven to 220 degrees. Grind the almonds almost to a flour consistency. Mix with coconut flakes.
- Almond: 180 g
- Desiccated coconut: 120 g
2
Separate the egg whites from the yolks, beat the egg whites. Season the tilapia with pepper and salt. Dip the fish in the egg whites, then in the breading.
- Chicken egg: 2 pieces
- Ground black pepper: to taste
- Salt: to taste
- Tilapia fillet: 4 pieces
3
Place on a baking sheet. Drizzle with olive oil if desired. Bake for 20-25 minutes until golden brown.
- Ground black pepper: to taste
