Mediterranean Tilapia Cashew Fusion with Lemon Sauce
Elevate your weeknight dinner with this Mediterranean Tilapia Cashew Fusion with Lemon Sauce, a delightful blend of bold flavors and crispy textures. Tender tilapia fillets are coated in a nutty, golden crust made from finely chopped cashews, panko breadcrumbs, Parmesan cheese, and a touch of smoked paprika for a subtle, smoky kick. Pan-seared to perfection and finished in the oven, the fish remains wonderfully moist while boasting an irresistibly crunchy exterior. A luscious lemon butter sauce, highlighted with fresh parsley and lemon zest, adds a tangy, vibrant finish that perfectly complements the Mediterranean-inspired flavors. Quick to prepare and stunning on the plate, this gourmet dish is perfect for both casual meals and elegant entertaining. Serve with roasted vegetables or a light salad for a truly unforgettable dining experience. Keywords: Mediterranean tilapia recipe, cashew-crusted fish, lemon butter sauce, easy gourmet dinner.
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Recipe Information
Ingredients
- 4 pieces Tilapia fillets
- 0.75 cups Raw cashews
- 0.5 cups Panko breadcrumbs
- 0.25 cups Parmesan cheese
- 1 teaspoon Garlic powder
- 0.5 teaspoons Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoons Freshly ground black pepper
- 2 large Eggs
- 0.5 cups All-purpose flour
- 3 tablespoons Olive oil
- 3 tablespoons Unsalted butter
- 2 tablespoons Fresh lemon juice
- 0.5 cups Chicken or vegetable stock
- 2 tablespoons Fresh parsley
- 1 teaspoon Lemon zest
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it.
In a food processor, pulse the cashews until they are finely chopped but not powdery.
In a medium bowl, combine the finely chopped cashews, panko breadcrumbs, Parmesan cheese, garlic powder, smoked paprika, salt, and black pepper. Mix well and set aside.
In a separate shallow dish, beat the eggs until combined. Place the flour in a third shallow dish.
Pat the tilapia fillets dry with a paper towel. Dredge each fillet lightly in the flour, then dip into the beaten egg, and finally coat with the cashew breadcrumb mixture. Press gently to ensure the coating adheres.
Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat. Sear each fillet for 2-3 minutes per side until golden brown. Transfer the seared fillets to the prepared baking sheet and bake in the oven for 8-10 minutes, or until the fish flakes easily with a fork.
While the fish is baking, prepare the lemon sauce. In a small saucepan, heat 1 tablespoon of olive oil and 3 tablespoons of butter over medium heat until melted.
Add the fresh lemon juice, chicken or vegetable stock, and lemon zest to the saucepan. Stir and let the sauce simmer for 3-4 minutes until slightly reduced.
Remove the sauce from heat and stir in the freshly chopped parsley. Taste and adjust seasoning if needed.
To serve, place the baked tilapia fillets on a plate and drizzle with the warm lemon sauce. Garnish with additional parsley or lemon slices if desired. Serve hot.
Nutrition Facts
Calories |
590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.8 g | 47% | |
| Saturated Fat | 11.5 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 837 mg | 36% | |
| Total Carbohydrate | 33.3 g | 12% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 3.3 g | ||
| Protein | 33.8 g | 68% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 115 mg | 9% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 591 mg | 13% | |
*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.
