I shared this recipe on Good Morning Arizona yesterday.
The crust is perfect. The fish is tender. The balance of the lemon and the pepper will make you so happy!
Chef Tess' Cheese and Almond Crusted Tilapia
2 tsp lemon zest
1 tsp fresh black pepper
1 tsp minced garlic
½ cup almond flour
½ cup freshly grated Parmesan cheese
4 (6 ounce) tilapia fillets
2T cup all-purpose flour (or Gluten-free alternative) for dusting
6 tablespoons butter
½ cup freshly grated Asiago cheese
¼ cup choped fresh parsley
Beat the eggs with the lemon zest, pepper, and garlic and garlic until blended; set aside.
Stir together ground almonds with ½ cup of Parmesan cheese in a shallow dish until combined; set aside. Dust the tilapia fillets with flour, and shake off excess. Dip the tilapia in egg, then press into the almond mixture.
Melt butter in a large skillet over medium-high heat. Cook tilapia in melted butter until golden brown on both sides, 2 to 3 minutes per side. Reduce heat to medium, and season fillets with salt if desired. Sprinkle the tilapia with the Asiago cheese, cover, and continue cooking until the cheese has melted, about 5 minutes.
Transfer the tilapia to a serving dish, and garnish with parsley and lemon wedges to serve.