Pistachio Crusted Tilapia

  • 3 tablespoons pistachios
  • 1/4 cup panko (Japanese bread crumbs)
  • 2 tablespoons chopped fresh parsley
  • 3/4 teaspoon salt
  • 4 tilapia filets
  • 1 egg white

  • Preheat oven to 450 degrees F.
  • In a small food processor, combine nuts, panko, parsley and salt. Blend until finely chopped. Place on a dinner plate and set aside.
  • Coat a shallow baking dish with cooking spray. Lightly salt and pepper both sides of tilapia filets. Place egg white in a dish and beat with a fork until just foamy. Dip tilapia filets in egg white, coating both sides, then set onto plate with panko mixture. Coat both sides evenly with panko mixture, then place in baking dish.
  • Bake for 10-12 minutes, or until flesh is opaque.
  • Quick Tips
  • 1. If you don’t like or don’t have pistachios, you can experiment with pecans, macadamia nuts or walnuts. You may need to adjust the salt if the nuts aren’t already salted (i.e. add a little more).
  • 2. In this picture, I’ve paired the dish with thyme-roasted tomatoes. You might also consider trying accompaniments such as wild rice, roasted vegetables, or a simple green salad.

Preparation time: 15 minute(s)

Cooking time: 12 minute(s)

Number of servings (yield): 4

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