Nut-Encrusted Tilapia

An all-time favorite, elegant and impressive as it is quick and simple. Paleo and keto-friendly.

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Ingredients

1. 12 oz. / 340 g tilapia, sliced into 4 fillets
2. 1 egg, preferably organic omega-3 or pastured
3. ½ tsp. / 1 g ground black or white pepper
4. ½ tsp. / 1 g lemon, lime, or orange zest
5. ½ tsp. / 1 g garlic powder
6. ¼ cup / 35 g hazelnuts (filberts) or:
   • almonds, freshly ground + 1 Tbsp. / 7 g crushed or slivered for garnish
7. ¼ cup / 25 g Parmesan cheese, freshly grated
8. 2 Tbsp. / 5 g fresh herbs of choice, chopped (recommended: parsley, savory, marjoram, rosemary, thyme, oregano, and/or lavender)
9. ¼ cup / 120 g whole grain or almond flour for dusting
10. 1 Tbsp. / 14 ml olive oil or butter or ghee (preferably organic pastured)
11. 4 sprigs fresh herbs
12. 1 lemon or lime, quartered

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Directions

1. Beat the egg with the seasonings, and set aside.
2. Combine ground nuts and cheese in a shallow dish, and set aside.
3. Dust the tilapia fillets with flour, shaking off excess
4. Dip the dusted fillets in seasoned egg, then press both sides into the nut mixture.
5. Warm oil or melt butter/ghee in a large skillet over medium-high heat. Cook tilapia until evenly browned, 5 minutes per side, or until fish flakes easily with a fork.
6. Garnish with fresh nuts, herbs, and a citrus wedge before serving.

Serve alongside a colorful vegetable for a dramatic effect (1 cup / 80 g = 1 vegetable exchange). Serving Size:1 tilapia filet (3½ oz / 100 g) Exchanges per Serving: 0 Carb, 3 Protein, 0 Fat

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