Almond Crusted Tilapia
For Fish Friday I thought I'd make up a yummy tilapia dish that is both simple and easy! I used ghee which has numerous benefits. If you don't know what ghee it is (I didn't) it is clarified butter. It undergoes a process where milk solids (and lactose) are removed, making it suitable for those that may be intolerant. It aids digestion, promotes a healthy gut and is a source of essential vitamins. It also has a high smoke point making this a cook's treat! For those that are dairy free and nut free, I've provided substitutions below.
2 tilapia filets (rinsed and patted dry)
1 Tbs melted ghee (extra virgin olive oil or avocado)
2 Tbs salted almonds (oil free)
2 Tbs freshly grated parmesan (omit for dairy free)
Sprinkle of dried thyme and parsley
Set oven to broil.
Place almonds in food processor and pulse until meal is formed. You could finely hand chop too.
Mix almonds and parmesan (if using) in small bowl and set aside.
Brush tilapia with ghee (or preferred oil) and lightly sprinkle with thyme and parsley. Place fish bottom side up in oven safe dish and cook 4 minutes.
Remove from oven, flip fish and gently coat top of fish with almond mixture. Return to oven, cooking an additional 3-4 minutes, watching closely until crust turns golden brown.
Notes: For nut free use sunflower seeds in place of almonds.
For dairy free, you could try nutritional yeast in place of parmesan. Pecorino cheese, similar to parmesan but from sheep's milk, may be tolerated if only sensitive to cow's milk.
Garnish with lemon zest and use fresh herbs to punch up this recipe!