Ingredients:

  • 3 (6 oz) tilapia fillets
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 tbsp olive oil
  • 1 cup finely chopped pecans
  • 1/4 cup almond flour
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 2 large eggs
  • 1 tbsp water

Instructions:

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Pat the tilapia fillets completely dry using paper towels and season both sides lightly with sea salt and cracked black pepper.
  3. Prepare the dredging station: beat the eggs and water in one shallow bowl, and combine the chopped pecans, almond flour, smoked paprika, garlic powder, and cayenne pepper in a second shallow bowl.
  4. Dip each fillet into the egg binder, letting the excess drip off, then press firmly into the pecan mixture until a thick, even layer is adhered to the top and sides.
  5. Lightly brush the parchment paper with olive oil and place the crusted fillets on the sheet.
  6. Bake for 12–15 minutes until the crust turns mahogany-gold and the fish flakes easily with a fork.