Almond Crusted Tilapia
with diced vegetable saute
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.
- 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)
- Onions, medium - 1, diced
- Carrots - 12 oz, diced
- Zucchini - 12 oz, diced
- Garlic - 2 cloves, chopped
- Butter - 2 Tbsp
- Lemon juice - 1 tsp
- 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)
- Make crust - Finely chop chives. Combine chives, almonds, aminos, mustard, mayonnaise, and honey.
- 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.
- Heat oven to 425F / 218C.
- 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.)
- 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).
- 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.
- Serve fish with vegetables on the side. Enjoy!
This was good overall - I overcooked the fish, but that’s my fault! The topping was good. I had to cook the risotto a little longer than called for in the recipe, but it turned out well - I agree with comments that it was a little on the bland side, but some lemon juice helped brighten it up.1 Helpful
Agreed that the risotto was bland compared to other CS risotto recipes. I used the Instant Pot, so only needed 4 cups of stock, which maybe reduced flavor. Too bad, because CS risotto's are my favorite! I steamed the fish, so I can't comment on the recipe for that.0 Helpful
Prefer other crusts. Used more zucchini and broccoli in risotto.0 Helpful
We used chicken instead of fish because toddlers but loved it and the risotto was a success.0 Helpful
Great simple healthy meal. I cook the carrots first and skipped onion because my kids don't like it. I'll add a simple salad today because calorie count is on the lower end.0 Helpful
I absolutely loved this. So tasty, and risotto is always a comforting dish on a cold night. I think I must have had a flavorful stock, because my risotto didn't even need cheese and it was still powerful.0 Helpful
Easy and delicious. The risotto needed more seasoning since I didn’t use cheese0 Helpful