Baked Tilapia with Pecan Rosemary Topping
 
 
Author:
Recipe type: Dinner
Serves: 4
Ingredients
  • ⅓ cup chopped raw pecans
  • ⅓ cup panko breadcrumbs
  • 2 teaspoon fresh rosemary*
  • ½ teaspoon packed brown sugar
  • ⅛ teaspoon salt
  • 1 pinch cayenne pepper (optional)
  • 1 and ½ teaspoon olive oil
  • 1 egg white
  • 4 tilapia fillets (approx. 4 oz each)
Instructions
  1. Preheat the oven to 350F.
  2. In a small baking dish, stir together pecans, breadcrumbs, brown sugar, salt and cayenne pepper. Add the olive oil and toss to coat the pecan mixture.
  3. Bake the pecan mixture for about 7-8 minutes or until light golden brown. Set aside.
  4. Increase the heat to 400F. Coat a large baking dish (or baking sheet with parchment) with cooking spray.
  5. In a shallow dish, whisk the egg white. Working with one tilapia at a time, dip the fish in the egg white and then in the pecan mixture lightly coating each side.
  6. Place the tilapia fillets in the prepared baking dish.
  7. Press the remaining pecan mixture into the top of the tilapia fillets.
  8. Bake until the tilipia is cooked through, about 10 minutes.
Notes
*We didn't have fresh rosemary around so we used dried. We use about 1 tsp dried rosemary instead.
Recipe by sprinkles and sauce at https://sprinklesandsauce.com/baked-tilapia-pecan-rosemary-topping/