Ingredients:

  • 1 cup (115g) pecans, finely chopped
  • 1/4 cup (30g) almond flour
  • 1/4 cup (25g) grated Parmesan cheese
  • 1/2 tsp (2g) smoked paprika
  • 1/4 tsp (1g) garlic powder
  • 1/4 tsp (1g) salt
  • 1/8 tsp (0.5g) black pepper
  • 4 (6 oz / 170g) tilapia fillets
  • 2 tbsp (30ml) Dijon mustard
  • 1 tbsp (15ml) melted unsalted butter

Instructions:

  1. Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. In a small bowl, combine the chopped pecans, almond flour, Parmesan cheese, smoked paprika, garlic powder, salt, and black pepper; stir until uniform.
  3. Pat the tilapia fillets completely dry with paper towels.
  4. Using a brush, apply a thin, even layer of Dijon mustard to the top of each fillet.
  5. Press the mustard-coated side of each fillet firmly into the pecan mixture, pressing down with palms to secure a thick layer.
  6. Place fillets on the prepared baking sheet and drizzle the melted butter over the crust.
  7. Bake for 10–12 minutes until the pecans are toasted and the fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C).