My husband came up with this creation for Easter dinner, as Tilapia is indigenous to the sea of Galilee. It remains the best fish I have ever put in my mouth, absolutely beyond restaurant quality.
My husband came up with this creation for Easter dinner, as Tilapia is indigenous to the sea of Galilee. It remains the best fish I have ever put in my mouth, absolutely beyond restaurant quality.
I've now made this a few times, I did add some lemon pepper to the dusting flour and use eggbeaters for the egg... this is perfect everytime, I've also used orange roughy with this also amazing. I do make a lot of the crust mixture and just put left over in the freezer for the next time. Oh, and I bake this instead of frying, I spray with pam and put in the oven at 425 or so and flip half way (time depending on how thick the fillets are) and spray again and put back in, perfect.Read More
I wish I could rate this higher, especially since it really was pretty good once I tinkered with it. Unfortunately, there are some problems with the recipe as I see it. First, you'll need more of the ground almonds/Parmesan to coat your filets - I ran short. Second, medium-high is too high a temperature, especially since you're frying these in butter, which has a low burning temperature. I used medium heat to fry the fish in a mixture of butter and olive oil. Third, after frying the fish on each side for 3 minutes, it was done! I can't imagine cooking it another 5 minutes once you sprinkled it with more Parmesan, which leads me to four, MORE Parmesan cheese? No - there's plenty in the mixture the filets were coated with. And you sure don't want to cover it, which would only turn the coating soggy. So in a nutshell, fry the fish coated with a mix of Parmesan and ground almonds (the seasonings were fine) for a few minutes on each side on medium heat in a mixture of olive oil and butter. Serve.Read More
I wish I could rate this higher, especially since it really was pretty good once I tinkered with it. Unfortunately, there are some problems with the recipe as I see it. First, you'll need more of the ground almonds/Parmesan to coat your filets - I ran short. Second, medium-high is too high a temperature, especially since you're frying these in butter, which has a low burning temperature. I used medium heat to fry the fish in a mixture of butter and olive oil. Third, after frying the fish on each side for 3 minutes, it was done! I can't imagine cooking it another 5 minutes once you sprinkled it with more Parmesan, which leads me to four, MORE Parmesan cheese? No - there's plenty in the mixture the filets were coated with. And you sure don't want to cover it, which would only turn the coating soggy. So in a nutshell, fry the fish coated with a mix of Parmesan and ground almonds (the seasonings were fine) for a few minutes on each side on medium heat in a mixture of olive oil and butter. Serve.
I've now made this a few times, I did add some lemon pepper to the dusting flour and use eggbeaters for the egg... this is perfect everytime, I've also used orange roughy with this also amazing. I do make a lot of the crust mixture and just put left over in the freezer for the next time. Oh, and I bake this instead of frying, I spray with pam and put in the oven at 425 or so and flip half way (time depending on how thick the fillets are) and spray again and put back in, perfect.
What a great recipe! I made this last night for my husband and he loved it! I did make just a few minor changes to this wonderful recipe! I did not add the lemon (I didn't have any on hand), and I added a salt-free garlic and herb mixture to the eggs instead of what the recipe called for. Once the tilapia was coated, I put it on a baking sheet, sprayed it with some cooking spray, and cooked it at 375 for about 30 minutes. The coating was crispy and the fish was moist. Thanks for such a fabulous recipe!
I made this last night for my bf and a friend; and I think my bf told me at least a couple times throughout dinner how good it was, and then again later on in the night how much he liked it. It is definitely better than the other tilapia recipe on the site (Broiled Parmesan Tilapia), although both are good. The almonds with the tilapia and cheese were awesome. I cooked basically according to the recipe... but also seasoned the flour rather than the egg wash. I served it with garlic mashed potatoes and peas. Also, the lemon garnish at the end should be included, it added that extra zest and accented all the flavors perfectly.
Tilapia is about the only fish I can get my family to eat, and up until now, our favorite recipe has been the Broiled Tilapia Parmesan on the AllRecipes site. However, my husband thinks this tilapia is even better! I used packaged Italian Parmesan flavored almonds and a freshly grated three-cheese blend. I also substituted garlic salt for the garlic pepper since I have never seen the latter in my grocery store. The previous reviewer mentioned that the almond mixture didn't go far enough, so I used 1-1/2 cups of almonds and 1-1/2 cups of cheese for five fillets. (I have no idea how much each one weighed.) It was barely enough! I had to end up increasing the flour, too, and I should have used three eggs because my last fillet was barely moistened. The end result was wonderful, though. This recipe is a keeper!
This is one of my favorite recipes. I always double the Parmesan except this time I used Asiago and ground almond. I also baked it at 350-375 for 30 minutes. I coated the glass baking dish w/ Pam (olive oil). I added pads of butter around the fish and added fresh broccoli crowns. I sprinkled the top w/ the remaining almond and Asiago mixture and a couple more pads of butter. I also squeezed a fresh lemon over the top and covered with tin foil. I definitely will be baking this recipe rather than cooking in a pan in future. It was much easier and the fish came out perfectly!
I don't usually review recipes because I am usually very happy with the results but this one really gave me a hard time. The breading clumped together on the filets and there wasn't enough to coat all of them. The breading fell off in the pan and stuck to it. I used butter in stainless steel cookware on medium heat. The tilapia ended up in pieces. I really don't know what went wrong. It was edible, just disappointing.
Very tasty recipe. I used olive oil instead of butter, and sub. Mrs. Dash for the lemon pepper and garlic pepper, and my whole family of picky eaters loved it!
Excellent recipe! Just made it last night and it was a complete hit. No doubt the butter helps to make the end flavor terrific. I could also see using this breading recipe for orange roughy or other mild fish. I only had three filets and ended up using most of the egg mixture and much of the breading mixture as well. If serving this for a large group I would advise increasing the egg mixture and making sure you have extra almonds and cheese for the actual breading. Also, while the butter definitely helps with the flavor I may try finding any alternative next time to cut the calories. (But boy was the buttery flavor good!)
I'm on the verge of giving this recipe 5 stars for the simple reason that it got my young daughter to eat fish! She HATES fish and will not eat it. But she ate almost half a fillet and would've eaten more if I had made more! I'm simply amazed! However, my husband didn't like this recipe as much as another tilapia recipe I make, so I have to give it 4 stars. It is an excellent recipe, however, and definitely one to make occasionally when looking for a change from the norm. Thanks for sharing!
This is our favorite tilapia recipe and my husband LOVES it!! I use egg whites and bake it for 15-20 minutes at 425 degrees. You MUST bake it, so much better!! I have made this about 25 plus times. We eat this about every two weeks. Also, bake it on a cookie sheet with parchment paper and spray olive oil PAM on top of fishe before baking, no turning of fish needed.
My boyfriend loved this. Usually he is pretty reserved in his judgements, but the first bite he took he said "Mmm this is good!" I didn't use as much cheese on top as it called for and I thought it was good but he sprinkled more on his. Thanks for the recipe!
Delicious! I did do some things differently, which I HATE to do, but didn't realize I was missing a couple of ingredients until I started making the dish. I didn't have lemon pepper or garlic pepper so I mixed the eggs with pepper, garlic powder, and fresh lemon juice. I baked rather than fried and used only a small amount of butter and half the cheese. Still amazing and on the healthier side!
I made this today, I only used 3 fillets so I adjusted the recipe by using 1 large egg, Mrs dash instead of lemon pepper since I was out and pepper. I also only used 1/4 cup of flour and almonds. I blended the almonds using the "dry blade"on my blender and used already shredded Parmesan cheese. First of all I think this recipe is great but it needs a few changes for my taste. I used regular butter which if you're not careful will burn. For this I recommend using clarified butter instead. Using this will allow you to fry up to 400 degrees. Another thing I would add is fresh lemon zest to the almond/cheese mix. It would definitely add depth flavor. Other than that I really enjoyed this quick and easy recipe. For those having problems with the fish cooking properly it could be a few things like your pan is way too hot. This can cause your fish to stick and burn. If you over cooked the fish it will fall apart and if your pan is too cold it would cause your fish to sweat a bit therefor your coat will fall apart. Another thing is that you need to handle your fish gently since it is somewhat delicate. I hope this is helpful to most. Thank you for the recipe!
Loved, loved, loved this! I followed Naples suggestion and fried in a butter/olive oil mixture on medium heat, only 4 minutes per side, and it was perfect. The kids complained, "we hate fish . . .why do you always make things we don't like" . . . but then cleaned their plates! One for the "do again" list for sure! Thanks!
Everyone in my family really liked this fish dish. I used less parmesan than called for and only 3 large tilapia fillets. Some of the crust did fall off while I was sauteeing them, but I think it was because I tried to turn them too soon. This would be good with some herbs added to the crust too - dill or tarragon would both be nice. Thanks!
This was so good! My husband and I both loved it! I did bake it in the oven instead of cooking it in a skillet, and I think that was a very good idea! :) Outside was tasty and crunchy and the inside was soft and moist. I also used bread crumbs instead of flour. If you like Tilapia, you HAVE to try this recipe! I will definitely be making it again.
Excellent recipe! I did not add any salt as I ground up salted almonds. Nice flavor!
Excellent! Very close to the Parmesan Tilapia fish that I had at Red Lobster lastnite! I added a few bread crumbs to the cheese mixture to assure a golden and crispy texture. Baked in buttered cast iron pan for 20 minutes at 400 degrees. No turning of the fish was necessary. Topped with buttered whole almond slices and grated parmesan cheese last few minutes of baking time. Check fish often to avoid overbrowning. Amazingly, the leftovers that I had the next day were even more flavorful. I microwaved two fillets on high for one and a half minutes...perfect! Wonderful, must try recipe for tilapia!
I did modify this slightly, but mostly stuck to the original recipe. Part of the modifications were due to what I had on hand. I made this using whiting from a recent fishing trip. I increased the almond/parmesan mixture by an extra half a cup for each. I also added the garlic powder and pepper in there, along with dried parsley. I chose to bake the fish on a half bakers sheet with a rack so I wouldn't have to turn them. I just heaped the parmesan mixture on the filets prior to baking. I baked them on 325 for 30 mins, and broiled them for the last two minutes (didn't move the sheet, had it on the middle rack) to brown the topping. Very tender, perfectly cooked, and even my daughter who doesn't like fish asked for seconds.
this almond/cheese crust turned out even better than I expected it to. Use the strongest cheese you can find as it gives it some ummph. I improvised with the seasoning to suit our tastes...
This was so fast and easy to make. The few differences that I made were I seasoned both the egg and the flour with the lemon pepper and garlic powder (didn't have garlic pepper) and I ground some lemon zest into the butter in the pan. Also, I didn't use fresh Parmesan because I didn't have it. I used the shaker kind and it wouldn't melt but oh well, it was still really good.
This was the best fish fish recipe that I have ever made. I substituted oil for butter to make it healthier and it still came out very well. I didn't have lemon pepper but I put in black pepper with fresh lemon juice instead. I'm only 14 years old, but I prepared this dish very easily and quickly, so that shows how easy it is. I would definitely make it again many times, and this is coming from someone who doesn't even like fish much.
This was very good. I bake mine, which i like better than pan frying them. the crust was very crispy and the fish was moist and juicy. this will definitely be added to my fish recipes
I enjoyed this very much, but husband and kids did not. I followed the recipe exc. didn't have lemon pepper/salt (used some garlic powder) and used flounder instead of tilapia. I enjoyed the crunchy, finely ground almond & fresh parm coating, but rest of family felt the topping was too overwhelming for the fish.The coating would also be good on chicken tenders.
Fantastic and absolutely restaurant quality! The extra cup of parm is unnecessary and you don't need to cook it as long as the recipe states, but these two issues didn't deter me from giving this five stars. We enjoyed it so much. I ground sliced almonds in my coffee grinder. I used half butter, half olive oil (as I usually do when pan-frying). I browned the tilapia on both sides and it was done. I skipped the extra 5 minutes cooking and extra cup of parm. A fresh squeeze of lemon and it's good to eat!
I used this recipe but instead of frying, I baked the fish for 30 minutes at 350 degrees at the suggestion of another reviewer. The fish was a little overdone, next time I would cook it for a shorter time. The flavor was perfect and the crunchy breading made the overcooked fish not matter. Will be made again and again.
Very good tilapia. Bf approves! I didn't fry it--he's trying to cut calories, and I wholeheartedly agree--so I just did as a few other reviewers did and sprayed with cooking spray, then baked. I planned on baking for 20-30 min at 375, but I ended up starting the filets while I still had cupcakes in the oven at 350. So, I put the tilapia in at 350 for 10 minutes, then jacked up the heat to 375 for another 15 minutes. Worked perfectly. Next time I think I'll toast the almonds to bring out the flavor, but otherwise it's great as is. Thanks for the recipe!
Very tasty! The almonds and the parmesian cheese coating were a great combination. I think next time I will try to bake it though as it seemed so rich with the butter and I did have to add more. I also had a problem with it sticking to my pan but it did not fall apart as one reviewer noted. This would be a great dish to serve company.
This was really good. I followed the recipe exactly and it came out great though I didn't use as much cheese as the recipe called for.
I used crushed pecans instead of almonds because that's what I had on hand. It was very good. I will definetly make this again.
O-M-G. . . that's all I can say! I must have REALLY been in the mood for this dish because it was incredible. My husband made it for me along with mashed-potatoes with wasabi and it was TO DIE FOR!! He followed the recipe exactly, except for cutting the parmasan in half.
The extra parm was a bit much however the next day when I had it for lunch it didn't taste like too much so I will have to play with the amount a little but overall a great change. I ommitted the flour all together to make it gluten free
This was very good. I didn't have almonds so I used crushed walnuts, but I'm sure if I used almonds it would have been even better.
This was my first attempt at a 30 min meal. I always think the longer it takes the better it will be but my husband and I love it. He even helped me get everything together and chop the almonds. It was delicous. Thanks for the recipe.
Made this slightly different, using skim milk to dip the fish then into a parm, almond, lemon pepper, flour, garlic powder mix. Pairs very nicely with mixed veggies and a small potato.
it was could but make sure you cook it on a cast iron skillet or it'll stick like no other!
Great recipe, Thank You
Absolute Outstanding! This is one of the few recipes that I've ever made where I would not change one thing. I do my Tilapia on the BBQ in a fish grilling rack and this produced the most wonderful crispy golden browned almond crust ever. Spray both side of the basket with Pam before placing the coated fillets in. I do most of my BBQ'ing on medium (MOM) so I left the fillets on for about 7 minutes total per side turning twice until the crust on each side was a golden brown.
I just made this for my husband tonight. He loved it! I baked it in the oven at 375 for 25 minutes. I made a few changes. I used eggbeaters instead of real eggs. I used a real lemon instead of lemon pepper. Other than that, I followed the recipe. I made garlicky roasted asparagus to go with it.
Yummy! The nutty flavor with the lemon is really great. Pretty easy to make. A great dinner served with rice and sauted zucchini and tomoates. This is a keeper for my family!
splendid and wonderful
These were very good but when i was pan frying mine the breading would not stick to the fish. It kept peeling off and sticking to the pan. I would say about half of the breading stuck to pan and the other half stayed on the fish. I'm not sure how to prevent this problem. I followed the directions in the recipe exactly. Despite this minor setback the fish had a wonderful flavor, which is suprising since Tilapia is a very mild fish. The breading tasted wonderful too, we just had to scrape some of it off the bottom of the pan and use it kind of like a garnish. I squeezed lots of frsh lemon juice over my fish and it tasted excellente!!
Great recipe, the only change I will make next time is to use less butter or just a couple of tablespoons of olive oil instead
This turned out excellent! I also made a few small changes to the recipe. I added lemon and herb seasoning to the flour along with some fresh ground pepper, not to the egg mix. I also used toasted crushed almonds and fresh grated asiago cheese. I baked the fish for about 20 mins btw 350 and 400 degress (I had to change the temp to add something else to the oven halfway through cooking). The fish turned out delicious, however.
This was the bent thing ever! love, loved this!
I didn't have lemon pepper or garlic pepper on hand, so I used lemon juice, garlic powder and a little pepper instead. It turned out wonderful! I will definitely be making again!
My husband and 2 year old loved it!
I used the recipe for 4 servings for 3 fillets and was still a bit short, but other than that, this is a tasty way to cook tilapia. I doubled the peppers and baked instead of frying the fish.
I loved it! I didn't have lemon pepper so I used ground black pepper plus some grated lemon peel and I didn't use the extra cheese on top. Other than these changes I followed the recipe to the dot. I'll definitely make it again. I'll also have to try the oven-bake version of it.
The only change I made was frying the tilapia in evoo mixed with a little butter and I skipped the extra cheese at the end of the recipe. This tasted fantastic. Had a wonderful flavor with a great crunch from the almonds. My family loved this, even my 12-year old daughter asked for seconds. After we ate, my husband made sure to let me know I should make it again. Some of the best tilapia we've ever had!
This is a great way to crust a light flavor fish. I think this is going to become my new "everyday" crusting technique! This time I used fresh garlic instead of garlic powder and added a pinch of red pepper flake into the egg wash. Next time I don't think I'll add the extra Parmesan on top at the end.
Very tasty and easy and awesome! I added some italian seasoning to the almond n parm mixture to give it more flavor.
This was really good. I am on a low carb diet for medical reasons and I was to the point where meat/fish of any kind was making me sick to even think about it. The almonds, cheese and butter really perk up the fish so that it makes it enjoyable to eat. I only used half the butter and added olive oil because I just couldn't get it to cook right without burning it.
This is really good. I didn't use dusting flour, just dipped the fish in eggs and then in the mix of almond flour, grated Parmesan, lemon and garlic peppers and dried parsley. I then placed on foil-lined baking sheet sprayed with olive oil and misted the tops with the spray also and baked in the oven for a healthier option. I flipped over halfway through, didn't use extra Parmesan on top as I didn't feel it needed it. My kids loved it as much as we did. A definite keeper, thank you!
AMAZING!!! The only thing I did differently was used fresh lemon juice instead of the lemon pepper. Mixed it with the egg. I've never been a fish-eater, but I and my family loved this. I even gobbled up the leftovers the next day!
I followed the recipe, but instead of frying, I baked it for 10 minutes or so and it came out great! We even heated it up for leftovers the next day and it wasn't too dry. Thanks for sharing!
This was very yummy. I used almond flour in stead of almonds, Browned in skillet then finished in oven 425 for 6-8 minutes till it flakes easily. Served with Garlic Bread, Mashed Cauliflower Thanks, Happy Cooking!
cook time <5 min
Me and my husband really enjoyed this recipe. We'll definitely be serving this again!! Its difficult to find a good recipe for fish thats so tasty! Yum!
I made this recipe last night for my boyfriend and he absolutely loved it. He's a very clean eater so I used egg whites and I baked the fish for 30 minutes instead of cooking it in butter.
i used to make this buttery, bread-crumby parmesan tilapia recipe on the back of the tilapia bags they sell at Aldi... but this is fabulous and so much healthier, esp. if you use olive oil instead of butter. my husband couldn't tell the difference.
I made this for a group of friends, some of whom watch what they eat. I switched the butter for olive oil and used less parm in the crust and none on top. Just the lemon and parsley made a light garnish. Served with brown rice. Healthy and delicious.
I don't even like fish, but this was so well-seasoned! The zesty lemon really balanced the earthy, mild parmesan and almond flavors. Mouth-wateringly delicious!
This was a good Tilapia recipe. To make up a "garlic pepper", we used 1/2t garlic powder and 1/2t black pepper. Baked in the oven (375, 30 min, per another reviewer) and it was a very easy, very tasty meal. The ground almonds really add a different flavor than bread crumbs.
Delicious! Smelled great, tasted even better. I substituted with sole and used olive oil instead of butter and the recipe came out fantastic. Very easy to make. I had some out-of-the-carton scalloped potatoes to side I had an almond theme going for the meal so I added the green beans almandine and followed with the bananas fosters II off of allrecipes.com
I am not a huge fish fan, but this was real treat for me. It was so delicious!
We loved it. I didn't have enough Parmesan cheese so I grated some miled cheddar to mix in with it and it was DELICIOUS.
We loved this recipe! I've made a chicken version of this and I always run out of the almond mixture. For three filets of tilapia, I left all the measurements this same and I didn't run out. I also used egg whites and omitted the butter and used some olive oil instead. I also used garlic powder since I didnt have garlic pepper. I didn't have fresh parma cheese so used the grated topping for spaghetti and it was fine, since it's all I had. It was excellent on will become a regular dish for dinner.
Very good. I'd give it 4.5 if I could (I save 5 for truly exceptional recipes). I baked it and it was perfect. Husband asked for it to go into the regular rotation. Next time I will fry it just to taste the difference but I thought baked was delicious.
The kidlets really liked this fish but was not too fond of the almond crust. I liked it with a squirt of lemon juice on top but it still lacked a wow factor.
This recipe wasn't bad, it just didn't WOW me like others have, like the Tilapia Parmesan on this site. And, between cheese, almonds, and butter, if I am going to put that much fat and grease in my mouth, I would have expected more flavor out of it...
We loved this recipe, however, next time I'll use less butter and add EVOO. Also, the recipe doesn't need the flour for dusting or extra parmesan during the final five minutes of cooking.
We are not big fish eaters at our house, but I've wanted to introduce it to our diet more. This was the PERFECT dish for us to start! Delicious. Buttery. And totally not fishy!
This is an amazing recipe! We omitted the flour for a low-carb option, and used our new cast-iron skillet..now newly seasoned. We ran out of fresh parmesan, so we used fresh pecorino romano...very tasty! My almost 3 yr old loved it. I don't even have to tell you what my hubby thought of it. :-)
Fantastic! Make sure you grind the almond finely in a food processor. We tried to grind them as one would for baking but it wasn't quite enough. Also, we substituted fresh lemon juice and freshly ground black pepper for the lemon pepper seasoning. Next time we will also use less cheese. Great recipe.
deeeeelicious! used olive oil for butter and made "lemon pepper" w/lemon juice & pepper in egg mixture. perfect for this beginner!
This recipe was excellent. My boyfriend does not eat fish nor nuts (especially NOT almonds) but he LOVES cheese. So, I sold him on that, but after one bite, he loved it -even ate the leftovers. Not too strong of an almond flavor, the cheese seems to come out very well. I added more cheese than the recipe calls for, but it still didn't overpower the main dish. The almond gives a crusty texture adding crispness to the palate that you don't normally expect with fish. Lasts long in the refridgerator, stores well for leftover nite. Very happy with this recipe as it livened up a fish that I was sick of eating plain. Great recipe!
This was a very quick and easy, not to mention delicious, tilapia recipe!! I baked it covered for 20 minutes at 375 and then uncovered it and baked it for 10 more minutes. it was perfect!
We liked this a lot, but I baked it at 400 degrees for about 15 minutes instead of in the pan.
This recipe was a hit with the family, a lil messy to prepare, but absolutely delicious!
Excellent recipe. My husband absolutely loved it. I followed the instructions exactly and the results were wonderful. Thank you!
This recipe was delicious !! Very easy 2 make my family loved it, I made this one time and plan on making it again real soon . The only thing I did differently was use olive oil to cook it in and squeezed lemon juice on it before serving. Great recipe !!!!
This was extraordinarily good. You do have to be careful with the butter because it will burn. It is on our gonna-have-this-again list.
My girlfriend killed this recipe!!! It was the BEST tilapia that I have ever had. If you are a girlfriend that wants to transition into "future wife," make this for your man. Flavor and crunch...fabulous!
First let me say that I HATE fish (except for shell fish). Most of it makes me gag but hubby just had a bypass operation and I needed to cook healthy. I scaled down the recipe for two people, didn't add as much Parmesan cheese (only because my hands were sore after grating some of it) and I added Mrs. Dash spices (regular and spicy). I put it on a sheet of Release aluminum foil with a mixture of butter & olive oil and put it under the broiler rather than frying it. This was incredible! No fishy taste at all. This is a keeper for this non fish eater. Thanks for sharing.
We made this with Snapper and skipped the cheese. It was delish!
Came out great! My husband loved it!
This is the best tilapia I have ever made! The flavor is amazing! The only thing I did different was that I used freshly grated romano cheese in place of the parmesan as that is what I had. I am so thrilled to add this to my recipe box!
Absolutely delicious!! I never know what to do with fish since it's not all that filling. The almonds gave the fish a more hearty texture. Very filling, and very healthy too! I'll definitely be making this again soon!
Love this recipe as written. My son who dislikes fish will even likes this! Fast, simple dinner to make!
We used almond flour instead of ground almonds and baked in the oven instead of pan frying. My fiancé and I both enjoyed the flavor combination of almond and parmesan.
My Husband & I have tried a lot of different fish recipes lately-mostly from this wedsite. We both agreed this was THE BEST one we've tried. I don't like fish as much as he does and I think this is probably the best fish I've ever had-definately the best I've ever cooked. I didn't change the recipe at all. Thank you so much for sharing your recipe! I can't wait to cook it again!!!!
Very very good. Didn't change a thing.
I followed the recipe BY THE BOOK and LOVED it! THANK YOU! I will make again!
Very good! I didn't dredge in flour just the egg with a little olive oil added (it helps the egg adhere to the fish). Mine was a tad dry, I did it a little too long on each side but I loved the coating. Will make this again.
Oh Wow! We are not big fish fans, so believe me when I say this recipe is great! It will be in our regular rotation. The only thing I will change in the future is to season the flour instead of the eggs.
I'm just starting to cook so I'm a bit shaky in the kitchen, but I made this last night and it was FANTASTIC! My BF raved that this was the best fish he's ever had and could not stop talking about it...I added a little lemon juice and garlic salt to mine and it was a hit. It was so simple to make...even I couldn't mess it up! I will be making this again!
I loved the simplicity if this recipe, but made a few changes. I did not use almonds, but rather walnuts as it is what it had on hand. I omitted the flour to keep it gluten free. It was FANTASTIC!!