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Almond Crusted Tilapia • 1 ½ pounds tilapia filets, 5 to 6 ounces each • Salt and pepper to taste • Vegetable oil or cooking spray to coat pan • 4 to 6 tablespoons unsalted butter, melted (enough to coat the fish) • ½ tablespoon Dijon mustard • 1 teaspoon garlic powder • ½ cup finely chopped almonds • ½ cup grated Parmesan cheese • Optional garnish: lemon wedges and chopped parsley DIRECTIONS INGREDIENTS • Preheat the oven to 375 degrees. Line a rimmed baking sheet with foil or parchment paper and coat with cooking spray or vegetable oil. Set aside. • Pat the fish dry with a paper towel. Season both sides of the fish with salt and pepper. Set aside. • Mix the butter, mustard and garlic powder together in a small bowl. Set aside. • Mix the Parmesan cheese and chopped almonds in a small bowl. • Dip a filet in the butter mixture and then roll in the almond mixture to coat one side, pressing firmly to make sure the mixture adheres to the fish. Place crusted side up on the prepared baking sheet. Repeat with the remaining tilapia filets. • Bake in the oven until the topping is golden brown, the flesh is opaque and the fish flakes easily, about 12 minutes. • Transfer to a serving dish. Garnish with lemon wedges and parsley. • Suggested sides: cauliflower puree or rice, roasted carrots or sautéed green beans. By Irene Welker Tired of bland soft foods? Want to take your food to another level? Adding a crunchy texture to soft foods can change good food to great. I usually use a panko crumb coating when baking fish, but decided to try ground almonds. Almonds have a higher protein content than bread crumbs and are gluten free. You can purchase ground almonds or easily make your own by pulsing for about 30 seconds in a food processor or blender or until coarsely ground. Be careful, processing them too long result in nut butter. This dish serves four but the ingredients can be halved to serve two. FOUR SEASONS BREEZE | NOVEMBER 2019 21