Lemon Rosemary Tilapia Amandine |
Prep time: 10 mins
Cook time: 14 mins
Total time: 24 mins
- 2 tilapia fillets, defrosted
- 2 tbsp olive oil
- ½ lemon
- 2 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped
- ¼ tsp salt
- ¼ tsp pepper
- 2 tbsp slivered almonds
- Preheat a toaster oven or oven to 325 degrees F.
- Line a baking sheet with aluminum foil and grease with olive oil, using a brush or your fingers.
- Place the two tilapia fillets on the baking sheet.
- In a small bowl, add the juice from ½ lemon, freshly grated lemon zest from the ½ lemon, olive oil, minced garlic, rosemary, salt and pepper. Stir well.
- Evenly distribute between the two fillets, using a brush to completely cover them with the lemon mixture on one side.
- Bake in the oven for 10 minutes, then quickly remove and top each fillet with 1 tbsp slivered almonds.
- Set the oven to broil, and broil for a few minutes - make sure to watch carefully because you want the almonds to be slightly browned but not burnt!
- Garnish with lemon slices and fresh rosemary on top, then serve immediately.
Makes 2 fillets
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/lemon-rosemary-tilapia-amandine/
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