Inspiration: This recipe has been on our table in one form or another for years, and over the last few months, I’ve finally perfected a lower-carb version that we really, really love. This is typically something that we’d eat a lot of in the summer time, but every once in a while in the winter time, a light and bright fish supper is just what we need.
What We Loved: This is one of those dishes that is just so delicious in its simplicity. The recipe is nothing but a nice filet of tender, flaky fish with a crispy crust and juicy lemon, but those simple ingredients really make for an excellent flavor combination and a truly enjoyable meal. We particularly loved the bright, fresh lemon juice, which added even more moistness to the already tender fish. Plus, every once in a while, there’s just nothing like a great crispy crust on a piece of fish or chicken, right? This really is a great light option for a satisfying supper.
Tips: I think that the crust on this fish would work very well for chicken Parmesan. I’ll be trying that out soon! Also, don’t skip the lemon with this one – that fresh lemon juice is one of the best parts of the dish.
Parmesan Almond Tilapia with Lemon
Source: Original Recipe
2 tilapia filets
Kosher salt and fresh black pepper
1/4 cup coconut flour
About 1/4 – 1/3 cup almond meal
About 1/4 – 1/3 cup Parmesan cheese, freshly grated and then blended to a powder in a food processor
1. Place the coconut flour onto a plate, beat the egg in a shallow bowl, and mix the almond meal and Parmesan cheese together on another plate.
2. Season the filets with salt and pepper. Dredge the filets in the coconut flour to coat.
3. Dip the filets in the egg, and then dip them into the Parmesan/almond mixture. Use your hands to pat the mixture firmly onto the filets.
4. Heat some butter in a saute pan over medium heat, enough to generously coat the bottom of the pan. Add the filets, and cook for about 4-5 minutes per side, flipping only once. Cook until the fish flakes easily with a fork.
5. Plate the fish, and season with Italian seasoning. Serve with lemon wedges.