A delightful tilapia dish with a crispy herb crust and a tangy lemon drizzle.
Combine the toasted pine nuts, all-purpose flour, dried dill weed, lemon-pepper seasoning, and garlic powder in a shallow bowl.
Toast the pine nuts beforehand to enhance their flavor and aroma.
In another shallow bowl, whisk together the large egg, fresh lemon juice, and raw honey.
Ensure the honey is fully dissolved for an even coating.
Dip each tilapia fillet into the egg mixture, then coat it evenly with the crust mixture.
Press the crust mixture firmly onto the fish for better adherence.
Heat the unsalted butter in a nonstick skillet over medium heat. Cook the coated fish for 4-6 minutes on each side until golden brown and cooked through.
Avoid overcrowding the skillet to ensure even cooking.
Garnish the cooked fish with fresh dill weed and serve immediately.
Serve with a wedge of lemon for an extra burst of freshness.
Continua nella nostra app per un'esperienza migliore
