Monday, October 04, 2010

Almond-Crusted Tilapia with Garlic and Dill

Lay 5 to 6 fillets of tilapia or other mild white fish in a baking dish (I used a glass 11" x 13" pan)

Drizzle with 2 to 4 tablespoons oil (I used a mixture of olive oil and melted coconut oil)

Rub with 2 cloves crushed garlic

Shake a generous sprinkling of dried dill over the fillets.

Spread about 1/4 to 1/3 cup of almond meal over the fish (enough to coat the tops heavily), followed by another drizzle of oil and a second sprinkling of dill on top of the almond meal.

Salt and pepper to taste.

Bake at 375 degrees for 20-30 minutes or until fish is light and flaky.

I did not actually measure anything for this recipe, so the amounts are guesstimates. Basically I applied a fairly heavy sprinkling of dill each time (we like dill) and a nice thick layer of almond meal, with enough oil to lightly coat the fish and then slightly moisten the almond meal.

Even my fish-hater found it edible, and everyone else pronounced it some of the best fish they'd ever had.

I served it with a side of heated canned green beans, a head of cauliflower that I chopped and fried until lightly browned on the stovetop with oil and a sprinkling of salt, and some cooked quinoa.

2 comments:

Madeleine said...

This sounds really good. I think I might even have some ground almonds in the cabinet from a failed "healthy bar cookie" recipe. We love tilapia but get bored of the same style over and over.

I'm perfectly happy with approximate recipes, so don't let that hold you back. I'm not going to measure exactly either.

purple_kangaroo said...

Thanks, Madeleine. Good to know--I'll try to post more recipes, even if I don't know exact amounts. :)