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Almond-Crusted Tilapia

Use seasoned almond flour instead of bread crumbs to crust fish or chicken. Make a large batch of any of these seasoned flours and store in the refrigerator.
A plate with two cooked almond-crusted tilapia filets with a lemon wedge, side of greens, and side of quinoa.
  • Makes 2 servings
  • Prep Time 10 minutes
  • Cook Time 15 minutes


  • 1/2 cup seasoned almond crumbs (see variations below)
  • 2 tilapia fillets

Italian Almond Crumbs

Makes 1/2 cup

  • 1/2 cup almond flour
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried thyme
  • 1/2 tsp. dried basil
  • 1/2 tsp. dried rosemary
  • 1/2 tsp. garlic powder
  • 1/2 tsp. salt

Cajun Almond Crumbs

Makes 1/2 cup

  • 1/2 cup almond flour
  • 1 tsp. smoked Spanish paprika
  • 1/2 tsp. dried thyme
  • 1/2 tsp. dried oregano
  • 1/8 tsp. cayenne pepper
  • 1/4 tsp. garlic powder
  • 1/4 tsp. salt
  • 1/8 tsp. freshly ground black pepper

Lemon-Pepper Almond Crumbs

Makes 1/2 cup

  • 1/2 cup almond flour
  • Zest of 1 lemon
  • 1/2 tsp. salt
  • 1 tsp. freshly ground black pepper

Curry Almond Crumbs

Makes 3/4 cup

  • 1/2 cup almond flour
  • 1 tbs. curry powder
  • 1/4 cup grated unsweetened coconut
  • 1/2 tsp. salt


Preheat your oven to 375 degrees F. Mix the almond-crumb ingredients together in a pie plate or a large shallow dish. Press the fish into the seasoning, turning it over to coat both sides.
Bake the tilapia for 12 to 15 minutes, or until cooked through. Alternatively, sauté the fillets in a pan with a drizzle of olive oil, cooking them for about two to three minutes on each side, or until cooked through.

This recipe originally appeared in Experience LifeLife Time’s whole-life health and fitness magazine.

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Betsy Nelson

Betsy Nelson (a.k.a. “That Food Girl”), is a Minneapolis-based food stylist and recipe developer.


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