Ingredients:

  • 4 (6-ounce/170g) tilapia fillets, skin off
  • 1/2 cup (60g) all-purpose flour, for dredging
  • 1 large egg, beaten
  • 1 cup (100g) almond flour
  • 1/4 cup (25g) slivered almonds, finely chopped (optional, for extra crunch)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1/2 cup (115g) mayonnaise
  • 2 tablespoons fresh dill, chopped
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper (optional).
  2. Place flour in one shallow dish, beaten egg in the second, and combine almond flour, chopped almonds (if using), salt, and pepper in the third.
  3. Dredge each tilapia fillet in flour, shaking off excess. Dip into the beaten egg, then coat thoroughly with the almond mixture, pressing gently to adhere.
  4. Arrange the coated tilapia fillets on the prepared baking sheet. Drizzle with olive oil and lemon juice. Bake for 12-15 minutes, or until the fish is opaque and flakes easily with a fork, and the crust is golden brown.
  5. While the fish is baking, whisk together mayonnaise, dill, lemon juice, Dijon mustard, salt, and pepper in a small bowl.
  6. Serve the baked almond-crusted tilapia immediately, drizzled with the lemon-dill sauce.