Cashew Crusted Stuffed Tilapia
Elevate your seafood game with this Cashew Crusted Stuffed Tilapia—a dish that’s as stunning as it is delectable. Tender tilapia fillets are stuffed with a luscious filling of creamy spinach, garlic, and dill, then coated in a crunchy crust of crushed cashews, panko breadcrumbs, and Parmesan cheese for the perfect balance of flavors and textures. Searing the fillets before baking locks in the juiciness while resulting in a beautifully golden, crispy exterior. This recipe is both elegant and approachable, making it ideal for a dinner party centerpiece or a weeknight meal that feels extravagant. Ready in just 40 minutes, this gluten-friendly option (with a simple flour swap) will impress your taste buds and guests alike. Serve it alongside a fresh green salad or roasted vegetables for a complete, show-stopping meal! Keywords: cashew crusted tilapia, spinach stuffed tilapia, stuffed fish recipe, baked tilapia, crunchy fish fillet.
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Recipe Information
Ingredients
- 4 pieces Tilapia fillets
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 cups Fresh spinach
- 4 ounces Cream cheese
- 2 pieces Garlic cloves, minced
- 1 teaspoon Dried dill
- 1 cup Crushed cashews
- 0.5 cups Panko bread crumbs
- 0.5 cups Parmesan cheese, grated
- 2 pieces Eggs
- 0.5 cups All-purpose flour
- 2 tablespoons Olive oil
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it with olive oil.
Season both sides of the tilapia fillets with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Set aside.
In a skillet over medium heat, add 1 tablespoon of olive oil. Sauté the minced garlic until fragrant, about 1 minute.
Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and let it cool slightly.
In a mixing bowl, combine the cooked spinach, cream cheese, and dried dill. Mix until smooth and evenly combined. Adjust seasoning with salt and pepper if needed.
Take each tilapia fillet and make a slit lengthwise to create a pocket. Be careful not to cut all the way through.
Stuff each fillet with 1-2 tablespoons of the spinach mixture. Gently close the fillet and set aside.
In a shallow dish, mix the crushed cashews, panko bread crumbs, and Parmesan cheese. In another shallow dish, beat the eggs. Place the all-purpose flour in a third shallow dish.
Dredge each stuffed fillet in the flour, shaking off any excess, then dip it into the beaten eggs, and finally coat it with the cashew mixture. Press gently to ensure the crust sticks to the fillet.
Heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the stuffed and coated fillets for 2-3 minutes on each side, until golden brown.
Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the tilapia is cooked through and flakes easily with a fork.
Remove the stuffed tilapia from the oven and let it rest for 5 minutes before serving.
Serve warm, garnished with fresh herbs or a wedge of lemon, if desired.
Nutrition Facts
Calories |
2592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.8 g | 204% | |
| Saturated Fat | 51.6 g | 258% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 738 mg | 246% | |
| Sodium | 3785 mg | 165% | |
| Total Carbohydrate | 146.3 g | 53% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 15.7 g | ||
| Protein | 157.0 g | 314% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 810 mg | 62% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 2598 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
