Print Recipe

Almond Crusted Tilapia

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: American
Keyword: almond crust, dairy free, Quinoa, Tilapia
Servings: 4 servings
Calories: 557kcal


  • 12 ounce Fish, Tilapia
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, ground
  • 1 cup almonds, sliced
  • 1/4 cup bread crumbs, plain
  • 2 tablespoon brown sugar
  • 3/4 teaspoon Old Bay Seasoning
  • 1/4 teaspoon cinnamon
  • 1 large egg
  • 1 tablespoon water
  • 1/4 cup flour, all-purpose

Serve With

  • 1 cup quinoa, uncooked
  • 1 medium bell pepper, red
  • 1/2 cup mandarin oranges, canned in juice
  • 1 cup spinach
  • 2 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper, ground


  • Preheat the oven to 425°F. Spray a baking sheet with cooking spray.
  • Season both sides of the fish with salt and 1/8 teaspoon pepper and set aside.
  • Put almonds into a zip-lock baggie, seal, and crush with the back of a spoon (or simply use a food processor).
  • Combine the almonds, bread crumbs, brown sugar, Old Bay Seasoning, cinnamon, and remaining pepper in a shallow bowl.
  • Whisk together the egg and water in another bowl, and place the flour on a large plate.
  • Coat both sides of the fish with flour and shake off the excess; dip in the egg and then coat evenly with the nut mixture. Place the fish on the baking sheet and bake 15 minutes or until golden brown on the bottom.
  • Meanwhile, cook quinoa as directed on package and allow to cool. Dice bell pepper and oranges, and roughly chop spinach.
  • Add all salad ingredients to a large bowl; toss to combine.
  • Serve tilapia with quinoa salad on the side.


Calories: 557kcal | Carbohydrates: 56g | Protein: 32g | Fat: 24g | Saturated Fat: 3g | Cholesterol: 89mg | Sodium: 494mg | Fiber: 8g | Sugar: 13g