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Almond Crusted Tilapia
with diced vegetable saute

Active: 35 min Total: 35 min
With a little bit of prep this meal is simple but feels guest-worthy.
Smarts #1: The vegetable saute served with the fish is very simple so be sure to season it well to help the flavors to pop.
Smarts #2: The texture of the almond crust will vary depending on the type of almonds and how finely you chop them. In photos, we purchased sliced almonds and then finely chopped them by hand - it gave the fish lots of crunch. You can also pulse the almonds in a food processor for a more finely chopped texture or purchase almond meal which will have very little crunch.


Almond Crusted Tilapia:
  • Almonds, sliced or slivered - 3/4 cup , finely chopped (sub almond meal)
  • Chives - 1 Tbsp , chopped
  • Bragg's / coconut aminos - 1 Tbsp
  • Mustard, Dijon - 2 tsp
  • Mayonnaise, paleo-friendly - 2 tsp
  • Honey - 1 tsp
  • Foil - for cooking
  • Oil, cooking - 1 Tbsp
  • Tilapia - 4 (sub any white fish)
Diced Vegetable Saute:
  • Onions, medium - 1 , diced
  • Carrots - 12 oz , diced
  • Zucchini - 12 oz , diced
  • Garlic - 2 cloves , chopped
  • Butter - 2 Tbsp
  • Lemon juice - 1 tsp


  1. Onions / Carrots / Zucchini / Garlic / Almonds - Prep as directed. Combine onions and carrots. Store zucchini, garlic, and almonds in their own containers. (Can be done up to 5 days ahead)
  2. Make crust - Finely chop chives. Combine chives, almonds, aminos, mustard, mayonnaise, and honey.
  3. Fish - Line a sheet pan with foil and brush with oil. Spread fish out in a single layer. Season fish with some salt and pepper. Spoon crust on top and gently press it down onto the fish to help it stick.

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  1. Heat oven to 425F / 218C.
  2. While oven warms up, heat a large skillet with butter over low-medium heat. Add onions and carrots with a pinch of salt. Saute slowly until carrots are softened, 6 to 7 minutes. (Add some water if the pan starts to look dry.)
  3. Meanwhile, when oven is warmed up, transfer sheet pan with fish to the oven and bake until it flakes easily with a fork, 8 to 12 minutes (depending on thickness).
  4. Return to vegetables and add zucchini and garlic with a pinch of salt. Continue to saute gently until all of the vegetables are tender and starting to brown. Stir in lemon juice. Taste and season with some more salt and pepper, if needed.
  5. Serve fish with vegetables on the side. Enjoy!



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