Pecan Crusted Tilapia
Pecan Crusted Tilapia is baked with a crunchy pecan and panko coating.
Ingredients
- 4 tilapia fillets 4–6 ounces each
- 1/4 cup pecan halves
- 1/4 cup panko breadcrumbs
- 1 –2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/2 teaspoon chopped parsley
- 1 lemon cut into wedges
Instructions
- Preheat oven to 400°F (200°C) and lightly grease a baking sheet.
- Place pecan halves in a plastic bag and set it on a cutting board. Use a rolling pin to crush the pecans into coarse pieces.
- In a bowl, combine crushed pecans, panko crumbs, salt, pepper, paprika, garlic powder, and chopped parsley.
- Lightly coat each tilapia fillet with olive oil on both sides.
- Press the fish into the pecan mixture, coating both sides evenly.
- Place coated fillets on the prepared baking sheet.
- Bake for 20–25 minutes, or until the fish turns opaque and flakes easily with a fork.
- Serve the pecan crusted tilapia with fresh lemon wedges for a bright finish.
Notes
- Serve with roasted vegetables or rice.