Nut Crusted Tilapia
Cashew-Crusted Tilapia Fillets with Rosemary & Thyme
A beautiful crunchy and fragrant texture to soft and flaky fish
Ingredients
- 4 tilapia fillets approximately 150-180g each
- 150 g raw cashew nuts
- 15 ml 1 tablespoon fresh rosemary, finely chopped
- 15 ml 1 tablespoon fresh thyme, finely chopped
- 5 ml 1 teaspoon sea salt
- 2.5 ml ½ teaspoon freshly ground black pepper
- 30 ml 2 tablespoons olive oil
- Lemon wedges for serving
- Instructions:
Instructions
- Prepare the Cashew Crust:
- Place the cashew nuts in a food processor or blender. Pulse until they are coarsely crushed. Do not over-process into a powder.
- In a shallow dish, combine the crushed cashew nuts, finely chopped rosemary, finely chopped thyme, salt, and pepper. Mix thoroughly.
- Prepare the Tilapia Fillets:
- Pat the tilapia fillets dry with paper towels.
- Place each fillet into the cashew mixture, pressing gently to ensure the cashew crust adheres to both sides of the fillet.
- Cook the Tilapia:
- Heat the olive oil in a large skillet or frying pan over medium heat.
- Carefully place the cashew-crusted tilapia fillets in the hot skillet.
- Cook for approximately 3-4 minutes per side, or until the fillets are golden brown and cooked through. The fish should flake easily with a fork.
- Be careful when flipping the fish, so that the crust stays intact.
- Serve:
- Remove the tilapia fillets from the skillet and place them on serving plates.
- Garnish with lemon wedges.
- Serve immediately.
Notes
For extra flavor, you can add a pinch of garlic powder or onion powder to the cashew crust.
If you don't have fresh herbs, you can use dried herbs. Use about 5ml (1 teaspoon) of each dried herb.
You can bake the tilapia instead of pan-frying. Preheat your oven to 200°C (400°F). Place the coated fillets on a baking sheet lined with parchment paper. Drizzle with olive oil and bake for 12-15 minutes, or until cooked through.
A side of roasted vegetables, or a fresh green salad pairs very well with this dish.
If you want to add a bit of spice, add a pinch of red pepper flakes to the cashew nut mixture.
Enjoy your delicious cashew-crusted tilapia!
If you don't have fresh herbs, you can use dried herbs. Use about 5ml (1 teaspoon) of each dried herb.
You can bake the tilapia instead of pan-frying. Preheat your oven to 200°C (400°F). Place the coated fillets on a baking sheet lined with parchment paper. Drizzle with olive oil and bake for 12-15 minutes, or until cooked through.
A side of roasted vegetables, or a fresh green salad pairs very well with this dish.
If you want to add a bit of spice, add a pinch of red pepper flakes to the cashew nut mixture.
Enjoy your delicious cashew-crusted tilapia!
Cashew-Crusted Tilapia Fillets with Rosemary & Thyme
A beautiful crunchy and fragrant texture to soft and flaky fish
Ingredients
- 4 tilapia fillets approximately 150-180g each
- 150 g raw cashew nuts
- 15 ml 1 tablespoon fresh rosemary, finely chopped
- 15 ml 1 tablespoon fresh thyme, finely chopped
- 5 ml 1 teaspoon sea salt
- 2.5 ml ½ teaspoon freshly ground black pepper
- 30 ml 2 tablespoons olive oil
- Lemon wedges for serving
- Instructions:
Instructions
- Prepare the Cashew Crust:
- Place the cashew nuts in a food processor or blender. Pulse until they are coarsely crushed. Do not over-process into a powder.
- In a shallow dish, combine the crushed cashew nuts, finely chopped rosemary, finely chopped thyme, salt, and pepper. Mix thoroughly.
- Prepare the Tilapia Fillets:
- Pat the tilapia fillets dry with paper towels.
- Place each fillet into the cashew mixture, pressing gently to ensure the cashew crust adheres to both sides of the fillet.
- Cook the Tilapia:
- Heat the olive oil in a large skillet or frying pan over medium heat.
- Carefully place the cashew-crusted tilapia fillets in the hot skillet.
- Cook for approximately 3-4 minutes per side, or until the fillets are golden brown and cooked through. The fish should flake easily with a fork.
- Be careful when flipping the fish, so that the crust stays intact.
- Serve:
- Remove the tilapia fillets from the skillet and place them on serving plates.
- Garnish with lemon wedges.
- Serve immediately.
Notes
For extra flavor, you can add a pinch of garlic powder or onion powder to the cashew crust.
If you don’t have fresh herbs, you can use dried herbs. Use about 5ml (1 teaspoon) of each dried herb.
You can bake the tilapia instead of pan-frying. Preheat your oven to 200°C (400°F). Place the coated fillets on a baking sheet lined with parchment paper. Drizzle with olive oil and bake for 12-15 minutes, or until cooked through.
A side of roasted vegetables, or a fresh green salad pairs very well with this dish.
If you want to add a bit of spice, add a pinch of red pepper flakes to the cashew nut mixture.
Enjoy your delicious cashew-crusted tilapia!
If you don’t have fresh herbs, you can use dried herbs. Use about 5ml (1 teaspoon) of each dried herb.
You can bake the tilapia instead of pan-frying. Preheat your oven to 200°C (400°F). Place the coated fillets on a baking sheet lined with parchment paper. Drizzle with olive oil and bake for 12-15 minutes, or until cooked through.
A side of roasted vegetables, or a fresh green salad pairs very well with this dish.
If you want to add a bit of spice, add a pinch of red pepper flakes to the cashew nut mixture.
Enjoy your delicious cashew-crusted tilapia!