Almond Crusted Tilapia

Delight in crispy Baked Tilapia with Almond Crust, paired with zesty mustard cheese sauce, creating a keto-friendly dish of exquisite flavors and textures.

📝 Ingredients

• 2 tilapia filets
• 3/4 cup almond flour
• 1/2 cup grated Parmigiano-Reggiano cheese
• 2 eggs
• Sea salt (to taste)
• 7 ounces cream cheese
• 2 anchovy fillets
• 4-5 small capers
• 2 tablespoons Dijon mustard
• 1/2 lemon juice

👨‍🍳 Instructions

1. 1Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.
2. 2Dip each tilapia filet into the almond-Parmigiano mixture, coating both sides thoroughly.
3. 3Dip the filets into the beaten eggs, coating both sides. Then, place them back into the almond-Parmigiano mixture, pressing gently to create a second layer of crust on top of the first one. Ensure the filets are fully coated.
4. 4Place the double-crusted tilapia filets onto the prepared baking sheet.
5. 5Bake in the preheated oven for about 20-25 minutes or until the crust turns golden brown and the fish is fully cooked. It should flake easily with a fork.
6. 6While the tilapia is baking, prepare the mustard cheese sauce. Combine the Dijon mustard, capers, anchovy fillets, and lemon juice in a blender or food processor. Blend until smooth. Gradually add cream cheese and continue mixing. Taste and adjust the seasoning if needed.
7. 7Once the double-crusted tilapia is cooked to perfection, remove it from the oven and let it rest for a minute.
8. 8Plate the filets and serve them alongside the mustard cheese sauce. Optionally, garnish with fresh lemon zest or micro greens for an extra touch of elegance.