Almond & Parmesan-Crusted Tilapia


Almond & Parmesan-Crusted Tilapia

2 8-ounce filets of tilapia
1/3 cup of almond flour
2 ounces of cream cheese (room temperature)
1 teaspoon of mustard
1 ½ teaspoons of lemon juice
dash of salt
dash of ground black pepper
½ cup of raw almonds
1/4 cup of parmesan cheese


  1. Pre-heat oven to 425 degrees.
  2. Place almonds in a food processor and blend until coarsely chopped. Place almonds on a plate and add Parmesan cheese. Add a dash of salt and pepper, mix, and set aside.
  3. In a shallow dish or plate mix cream cheese, mustard, and lemon juice. Blend with a fork until smooth. Add a dash of ground black pepper.
    *You can also mix these ingredients in a bowl with an electric mixer and then transfer to a shallow dish or plate afterwards.
  4. Place almond flour on a plate. Dip each filet into almond flour, removing any excess.
  5. Place filet in cream cheese mixture and coat thoroughly. (Warning: This part can be kind of messy. You can use a spoon or spatula to spread a generous amount of the cream cheese mixture onto the filets, or if you’re feeling adventurous just dig in a use your hands!)
  6. Next, roll your filet in almond/parmesan mixture. Make sure to coat it all!
  7. Place filet on a pre-greased, tin-foil-lined baking sheet. (You can sprinkle a little extra parmesan on top of each filet at this point if you prefer more!) Cook in oven at 425 degrees for 13-15 minutes. Fish should be white and flaky once it is cooked through.
  8. Transfer fish to serving plate and top with lemon juice and salt and pepper. This can be served with steamed vegetables, rice, or noodles. Enjoy!!Tilapia

*This recipe is intended for each filet to be split in two, to create four 4-ounce servings of fish.

Servings: 4
Nutritional facts per serving:
Calories 310
Fat 19 grams
Carbs 6 grams
Protein 29 grams


One thought on “Almond & Parmesan-Crusted Tilapia

  1. I made this tonight and it was so good!! Definitely going in my go to favorites cookbook!! Thanks for sharing!
    I found it easier to put the fillet in the cream cheese mixture first and then the almond flour. The flour kept coming off in the mixture.


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