This has become a go-to recipe in our house. You can make the nut topping in advance and store it in a jar in your spice cabinet so you have it ready to go for a quick weeknight meal. I usually buy 8 frozen filets of tilapia and this recipe makes enough coating to cover them all with some leftover.
1/2 C almond meal
1/4 C pecans, roughly chopped
1/4 C walnuts, roughly chopped
2 scant Tbsp lemon pepper
1 Tbsp dill
1 tsp paprika
~1 tsp sea salt (amt depends on preference and whether or not your lemon pepper has salt in it)
Mix ingredients in a bowl. If you are not sure about amount of salt err on side of less, you can always salt the fish after cooking. Prep a large baking sheet w/ foil and then oil the foil just a bit. Prep your defrosted (or fresh if you are so lucky!) fish by rinsing, patting dry, and brushing with thin coat of olive oil. Preheat oven to 400F. Spoon the nut mixture as evenly as possible over each filet. I do a fairly generous coat because I fear that it will just meld into the fish if the coating is too thin. I also try to distribute the nuts pretty evenly on the filets but I have some control/perfectionist issues, this step is really not necessary. Bake fish for about 20 minutes, it will depend on your oven but you obviously want the fish flakey and done and the coating should be a bit golden. If the fish is done but the coating still seems kind of raw you can broil it briefly but watch it! I have burned some nuts this way, the pecans especially seem to get burned easily. Serve with a hearty squeeze of lemon (mine & Dylan’s preference) or not (Brian’s preference).