Looking for a weeknight fish dinner that punches above its effort level? Almond-crusted tilapia with Mediterranean pasta pairs a golden almond and parmesan crust with spaghetti tossed in tomatoes, kalamata olives, feta, and capers. The fish sears in butter in 2 to 3 minutes per side, the pasta mixture comes together in one bowl, and the whole plate lands in 30 minutes.
Why You'll Love It
- The crust is two pantry items: ground almonds and parmesan.
- Fast cook: the fillets need 2 to 3 minutes per side in butter.
- The tomato, olive, feta, and caper mixture never gets cooked. Hot pasta and warm garlic oil do the work.
- Start to plate in 30 minutes, with the cheese melt happening off the heat.
Get ready to grab a skillet, and let's bring some Mediterranean flavor to your table. The recipe is coming right up!
Recipe
Start boiling a large pot of salted water.
Beat the egg with 1/4 tsp lemon pepper and garlic pepper until blended; set aside.
Stir together 1/2 cup ground almonds with 1/4 cup of Parmesan cheese in a shallow dish until combined; set aside.
Dust the tilapia fillets with flour, and shake off excess. Dip the tilapia in egg, then press into the almond mixture.
Cook the spaghetti until just done. Drain.
In a large glass or stainless steel bowl, combine the tomatoes, 1/4 cup olives, 1/4 cup feta, 2 tbsp capers, 3 tsp parsley, salt, and pepper.
Melt 1 tbsp butter in a large skillet over medium-high heat. Cook tilapia in 1 tbsp melted butter until golden brown on both sides, 2 to 3 minutes per side. Reduce heat to medium and season fillets with salt if desired. Sprinkle the tilapia with the remaining Parmesan cheese (1/4 cup), cover, and turn off heat. Let the Parmesan cheese melt.
Meanwhile, in a medium frying pan, heat the 3 tbsp olive oil over moderately low heat. Add the garlic and cook, stirring, for 1 minute. Turn off heat. Add the cooked pasta and the garlic oil to the tomato mixture and toss.
Transfer the pasta and tilapia to a serving dish and garnish with remaining parsley (1 tsp) to serve.
Ingredients
Directions
Start boiling a large pot of salted water.
Beat the egg with 1/4 tsp lemon pepper and garlic pepper until blended; set aside.
Stir together 1/2 cup ground almonds with 1/4 cup of Parmesan cheese in a shallow dish until combined; set aside.
Dust the tilapia fillets with flour, and shake off excess. Dip the tilapia in egg, then press into the almond mixture.
Cook the spaghetti until just done. Drain.
In a large glass or stainless steel bowl, combine the tomatoes, 1/4 cup olives, 1/4 cup feta, 2 tbsp capers, 3 tsp parsley, salt, and pepper.
Melt 1 tbsp butter in a large skillet over medium-high heat. Cook tilapia in 1 tbsp melted butter until golden brown on both sides, 2 to 3 minutes per side. Reduce heat to medium and season fillets with salt if desired. Sprinkle the tilapia with the remaining Parmesan cheese (1/4 cup), cover, and turn off heat. Let the Parmesan cheese melt.
Meanwhile, in a medium frying pan, heat the 3 tbsp olive oil over moderately low heat. Add the garlic and cook, stirring, for 1 minute. Turn off heat. Add the cooked pasta and the garlic oil to the tomato mixture and toss.
Transfer the pasta and tilapia to a serving dish and garnish with remaining parsley (1 tsp) to serve.
