Almond Crusted Tilapia with Smoked Paprika

So very tasty! And easy, too! 10/10 (yes, again, I know!) The only modification I made was to use 3 tilapia filets instead of 4. Even so, I still used pretty much all the mixtures.

Link to original recipe: https://www.cuisineathome.com/recipes/lunch-dinner/almond-crusted-fish-with-smoked-paprika/

Recipe below contains my modifications.

Ingredients:

1/2 c. sliced almonds, toasted

1/4 c. panko

2 T. chopped fresh curly parsley

1 T. fresh thyme leaves

1 T. olive oil

kosher salt, to taste

coarse ground black pepper, to taste

for the seasoning--

1 T. smoked paprika

1/2 tsp. kosher salt

1/2 tsp. coarse ground black pepper

3 tilapia filets

olive oil, for brushing

Directions:

1. Heat oven to 400°F. Line a baking sheet with parchment paper and coat with nonstick cooking spray.

2. In a food processor, pulse the toasted almonds, panko, parsley, thyme, 1 T. olive oil, kosher salt, and pepper, until coarsely chopped.

3. In a small bowl, combine the paprika, kosher salt, and pepper. Place the tilapia filets on the prepared baking sheet. Sprinkle all over and spread the paprika mixture to coat the filets on both sides.

4. Brush each filet on both sides with olive oil. Top and spread the almond mixture to coat both sides of filets, pressing lightly to adhere.

5. Bake for 12-15 min, until filets are firm/done. (I went 14 min.) Serve with desired side (I recommend long grain & wild rice) and enjoy!