This farm-raised fish has a flavorful recipe that is quick and simple to prepare. To give the fish an amazing flavor and texture, a creamy cheese covering is applied before it is broiled. Don’t overcook the fish, please.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 teaspoon olive oil, or as needed
- 3 cloves garlic, minced
- ½ cup grated Parmesan cheese
- ¼ cup buttery spread (such as Smart Balance®), softened
- ¼ cup slivered almonds, crushed
- 3 tablespoons reduced-fat olive oil mayonnaise
- 2 tablespoons bread crumbs
- 2 tablespoons fresh lemon juice
- 1 teaspoon seafood seasoning (such as Old Bay®)
- ¼ teaspoon dried basil
- ¼ teaspoon ground black pepper
- ⅛ teaspoon onion powder
- ⅛ teaspoon celery salt
- 1 pound tilapia fillets
Instructions
- Set oven rack about 6 inches from the heat source and preheat the oven’s broiler. Line a broiling pan with aluminum foil or spray with olive oil cooking spray.
- Heat olive oil in a skillet over medium heat; cook and stir garlic until fragrant, 3 to 5 minutes.
- Mix Parmesan cheese, garlic, buttery spread, almonds, mayonnaise, bread crumbs, lemon juice, seafood seasoning, basil, black pepper, onion powder, and celery salt together in a bowl.
- Arrange tilapia fillets in a single layer on the prepared pan; cover pan with aluminum foil.
- Broil in the preheated oven for 2 to 3 minutes. Flip fillets, cover pan with aluminum foil, and broil for 2 to 3 more minutes. Remove aluminum foil and cover fillets with Parmesan cheese mixture. Broil in the oven until fish flakes easily with a fork and topping is browned, about 2 more minutes.
Nutrition Facts
| Calories | 344 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 54 mg |
| Dietary Fiber | 1 g |
| Protein | 29 g |
| Saturated Fat | 6 g |
| Sodium | 567 mg |
| Sugars | 1 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
I made this almost exactly as written! I had to use pecans instead of almonds because I didn’t have any. I also left out the butter as suggested by other reviews. I was also only using 2 pieces of fish so I had to eye ball the measurements. I broiled as per the directions and it was delish! Definitely would make again.
This was delicious! I mixed together all of the ingredients in a bowl, threw it on my fish, and broiled it. Definitely heavy Parmesan flavor, but really very tasty. Also, I reduced butter to 2/3 the amount called for.
Wet good recipe. I chose not to use the almonds.
My boyfriend LOVED this recipe. He said it was restaurant quality. I agree with whoever talked about the tinfoil. After the first 3 minutes I thought the fish looked pretty raw, but following the directions exactly, it came out perfectly cooked. I am not exactly sure how long I left it under the broiler in the end, after the topping was applied. I just waited until it browned enough to suit me. The fish was flaky, tender, and delicious. Kudos
I made this and my family loved it, even my 18 month old grandson! I did not use any butter or butter substitute, just the Mayo. I used my new Toaster Oven/ Air Fryer and the topping got a little overdone but it was still delicious.
Very tasty!
Not good enough to make more than once. Not sure why it didn’t turn out – based on the ingredients, it should have been delicious.
This is an awesome recipe paired with any mild fish. I used it on Dover Sole tonight. All I could think of was “Wow, add some crab meat and it would make a very tasty stuffing as well.” I’m fairly new to low carb so I used panko instead of bread crumbs because from what I could tell they are slightly less carbs than the bread. I also used real butter. Will definitely use this recipe a lot. Thanks.
This is great. My wife does not like fish. Well until this.
Not something I would recommend for someone looking for a true almond crust. I would just do an egg wash and almond crumbs. Im not big on using mayo as a wash, plus it makes unnecessary calories.
I left out the mayo and used minced garlic and cajun fish seasoning. It was tasty but the crust didn’t get crusty. I was afraid to leave it in too long since it was browning. I will definitely try it again though. I really liked the crunch of the almonds.
We really liked this dish! Very different and very good!
I didn’t cover with foil to cook. I only had ground almonds, so that’s what I used and I stretched it to nine fillets. Everyone loved it and I will definitely make it again. It was as good as any fish I’ve ever eaten in seafood houses. I will double the recipe next time I have to make this many fillets because the crust is the star!
So easy. So yummy! ( didn’t use bread crumbs)
We will not eat tilapia any other way! We also do this with our salmon. Thank you for the awesome recipe! 🙂
This is a favorite in our house by everyone from 6 year to teenagers to adults! I am asked to make this on a monthly bases. Making the topping is the hardest part of this dish but is still quite simple. I would follow the recipe the first time and then add spices to taste. We personally love garlic and Parmesan so I go a little heavier on these. Also the cooking time is a bit longer than stated once the topping is on (in my oven at least). Other than that enjoy!!
Probably the best crust, ever. I really had no idea fish could taste this awesome. I made it exactly as described, adding one minute of bottom broil, as my pan was pretty crowded. Soooo good.
Very good recipe… I didn’t use the aluminum foil to cover the fish. Just put the fish directly under the broiler for 5 min each side. Thanks for sharing.
Absolutely fabulous! I really hate fish, but I’m trying to learn to like it, and this recipe was really great! I even cheated a bit with the ingredients, and it was still delicious. Changes were: garlic salt (lazy me), no celery salt or onion powder (didn’t have it), and I didn’t use any olive oil – just sprayed the tin foil to keep it from sticking. Truly a great recipe – it was simple to put together, and it was done cooking in less than 10 min. Perfect!
I really liked this recipe a lot. It is very rich tasting. My only minor gripe is that the top of the spread browned before the whole mix became a crust. I would just suggest spreading fairly thin to get that crusty texture.
Pretty dang tasty. I toasted the almonds just to give them a stronger flavor and then processed everything in the food processor. That made the preparations pretty simple. 5 min under a “normal” temp broil, flipped and topped them for 5 more min. Came out great.