1/2 tablespoon lemon pepper
1/2 cup slivered almonds, ground into crumbs
2 (6 ounce) tilapia fillets
1/8 cup all-purpose flour for dusting
4 tablespoons butter
salt to taste
1/2 cup freshly grated Parmesan cheese
2 sprigs parsley, optional
2 lemon wedges, optional
In a shallow dish, beat the egg with the lemon pepper until blended; set aside. In another shallow dish, stir together the ground almonds with the Parmesan cheese until combined; set aside. Dust the tilapia fillets with flour, and shake off excess. Dip both sides of the tilapia in the egg, then press both sides into the almond mixture.
Melt butter in a large skillet over medium heat. Cook tilapia in melted butter until golden brown on both sides, 4 to 6 minutes per side. Season fillets with salt if desired. Transfer the tilapia to a serving dish, and garnish with parsley springs and lemon wedges to serve (optional).
We had this tilapia with fresh asparagus, and thought it was a delicious combo.