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.
2 servings