Ingredients:

  • 4 Tilapia fillets (approx. 5-6 oz each)
  • 1 Tbsp Olive Oil (or Avocado Oil)
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • 1/2 cup finely ground Almond Flour
  • 1/4 cup grated Parmesan Cheese
  • 2 Tbsp Unsalted Butter, melted
  • 1 tsp Dried Parsley
  • 1/2 tsp Dried Thyme
  • 1/2 tsp Garlic Powder
  • Zest of 1 medium Lemon
  • 1 Tbsp fresh Lemon Juice
  • 2 Tbsp fresh Parsley, chopped

Instructions:

  1. Prep the Oven and Tray: Set the oven to 400°F (200°C). Line a standard baking sheet with parchment paper.
  2. Prepare the Tilapia: Thoroughly pat the tilapia fillets dry using kitchen paper. Lightly rub the fillets with 1 Tbsp of olive oil and season both sides lightly with salt and pepper.
  3. Mix the Keto Crust: In a shallow dish, whisk together the almond flour, Parmesan cheese, dried parsley, dried thyme, garlic powder, and lemon zest. Pour in the 2 Tbsp of melted butter and mix well until the mixture resembles coarse, wet sand.
  4. Coat and Arrange: Take one seasoned fillet and firmly press the top (presentation side) into the crust mixture, ensuring a generous, even layer adheres. Place the coated fillets crust-side up on the prepared baking sheet.
  5. Bake and Finish: Place the sheet in the preheated oven and bake for 12 to 15 minutes, or until the fish flakes easily. For extra crispness, broil on high for 60-90 seconds, watching constantly to prevent burning. Remove from oven, squeeze fresh lemon juice over the fillets, and sprinkle with fresh chopped parsley. Serve immediately.