Almond Crusted Tilapia Recipe - Skillful Cook
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Almond Crusted Tilapia

8 reviews / 5 average

Sometimes I wonder what it would be like to work from home.

This week I've been on Spring Break, and since I have a book to finish writing (almostdone almostdone almostdone), I get to try out this whole working from home gig.

If you can call it that.

Here's what happens when I “work from home”:

  1. Sweatpants. Not even yoga pants - I mean full-out SWEATpants. Not that I'm sweating or anything.
  2. I'm actually freezing, so naturally I mummy-wrap myself in a blanket, sit down at the computer, and try to stick my arms out of the blanket to type. It's not normal.
  3. My feet get cold so I put on my Santa socks.
  4. On my way to get the Santa socks, I remember those brownies in the kitchen. And hot chocolate? Snickety snack time.
  5. Hmmm, what could I post on Instagram?
Crushed almonds on an orange plate.
  1. Work.
  2. Work makes me hungry so I eat some chocolate chips.
  3. I Spotify. Browse, listen. Browse.
  4. Lunch time? Sweet.
  5. I search for the enchilada pictures.
  6. Aww, look, our Puerto Rico pictures from 4 years ago!
  7. I ask myself if I ever posted those on Facebook?
  8. Done. Good thing I got that done today.
  9. I reminisce about the good times we had on vacation with our friends. I feel sad.
  10. I spend an hour on
  11. Where are those leftover Oreos, anyways?
Almond crusted tilapia cut into pieces in a fork.

Working from home has been sketchy.

This almond crusted tilapia, on the other hand, is a staple in our house.

It's crunchy, it's lightly fried but just lightly, so it still feels healthy-ish. The mustard gives it a spiced up kick and the crunchy sea salt almond combo with the flaky white fish? Um, yes.

It's even perfect for non-fish lovers because the tilapia is so mild.

But who doesn't love buttery white fish? Pshh.

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A picture of Almond Crusted Tilapia

Almond Crusted Tilapia


This almond crusted tilapia has just 5 ingredients and is light, healthy, and super easy. Crushed almonds give perfect texture and flavor to the tilapia.


  • 1/2 cup salted almonds
  • 1/4 cup breadcrumbs, plain or seasoned
  • 2-4 tilapia filets (I always have enough crumbs if I'm using 4 smaller filets)
  • 1/4 cup Dijon mustard
  • 1-2 tablespoons oil
  • 1 tablespoon butter
  • parmesan cheese, fresh lemon, or sea salt for topping


  1. Place the almonds and breadcrumbs in a food processor and pulse until coarsely ground into a crumb-like mixture. Place the crumb mixture on a plate or in a shallow bowl.
  2. Heat oil and butter in a frying pan over medium-high heat.
  3. Spread each tilapia filet with 1 tablespoon Dijon mustard on both sides. Press the tilapia into the crumbs to get it coated on both sides. I usually do this several times to make sure the whole thing gets covered.
  4. Place the fish into the frying pan and cook for several minutes on each side, until the outside is browned and the fish is fully cooked. I usually just check the middle of the fish for doneness - pieces will flake off easily when it's done.
  5. Serve with parmesan, sea salt, or lemon.
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Category: Dinner
  • Cuisine: American

Keywords: almond crusted tilapia, almond crusted fish, tilapia recipe

Today we're shooting a final video for the book, and then we're headed up north to get out of town for the weekend! YEHAW!

TGIF and happy fishing!

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  1. Skillful Cook Logo

    This is why I could never work from home. Except I end up cleaning the bathroom or defrosting the freezer because suddenly there is an urgent need to do these things.

    I am trying to overcome my inbuilt distrust of fish and I think this recipe could go a long way to helping.

    1. Skillful Cook Logo

      I WISH I had the urgent need to clean the bathroom! 🙂 Instead I have the urgent need to search Not.helpful.

  2. Skillful Cook Logo

    Eventually, if you work from home long enough, you just stay in pajamas the better part of the day. You shower, of course. But then you just change into a fresh pair of PJs. It’s all about comfort and scaring the UPS man.

    This fish reminds me of a pretzel-crusted grouper I had at a restaurant recently. It was really all about the dijon that was used to adhere the crumbs, so I can tell from just looking at this recipe that this tilapia is the real! I’ll definitely be trying this next time there’s fish in this house 🙂

    1. Skillful Cook Logo

      Funny you should say that because the UPS man DID come yesterday and I was just glad I didn’t have like a bathrobe on or something!

    1. Skillful Cook Logo

      Thanks Emily! I wish we were going to CA instead of up north, but hey. I guess I’ll take what I can get. 🙂

  3. Skillful Cook Logo

    I do work from home when I’m not traveling for work and I probably shouldn’t admit this, but that’s eerily similar to my day too with a few client calls thrown in there where I put on my big girl voice and pretend like I’m not still in my pajamas.

    1. Skillful Cook Logo

      Hahahahahaha! I need to take a hint from you on the phone call part… whenever I took calls throughout the day (ok, like, the one from my mom) she said it sounded like I was sleeping. Woops.

  4. Skillful Cook Logo

    Yum! I adore almond encrusted tilapia. Definitely must try with the mustard. Your working from home day reminded me of my daughter’s book “If You Give a Pig a Pancake.”

    1. Skillful Cook Logo

      By the way, I would love to know where the site pulled my picture from. That girl in the picture is now nearly 5 years old!

      1. Skillful Cook Logo

        Ha! That’s really funny… I have no idea! My husband does all that techie stuff. I’ll ask him.

      1. Skillful Cook Logo

        Hahaha!!! You have to read the book to know what I mean. It’s the way your day flows from one event which triggers the next, etc. It’s really not much about a pig who eats a pancake 🙂

        1. Skillful Cook Logo

          Oh I totally know. It’s a great book! And it would be weird if you didnt see the similarities between that story and my day. 🙂

  5. Skillful Cook Logo

    I hear you. I get distracted by food, cooking, reading blogs, and knitting. Maybe it is because we do not usually work from home. Maybe a person can form new habits if they would build up gradually to working at home.

    1. Skillful Cook Logo

      I think you’re right – I’m just not used to it. I don’t know if I could ever get used to it, either. 🙂

  6. Skillful Cook Logo

    I love the Dijon mustard with the fish…and don’t feel too guilty about sweatpants and blankets. You’re not alone!

  7. Skillful Cook Logo

    Crusted fish always sounds appealing to me, but I don’t use breadcrumbs in my cooking, so I’m still trying to figure out the best way of getting a crusted fish (or chicken) without using them. You think it would work with straight ground almonds? I’d love to hear your thoughts. 🙂

    1. Skillful Cook Logo

      For sure! I’d just grind up the almonds until they’re pretty finely ground and I don’t think you’d even miss the breadcrumbs. Let me know how it works out for you!

  8. Skillful Cook Logo

    I love tilapia! It’s our go to fish during Lent and in the summer months. Your breading looks delicious! Working from home takes serious discipline. The only way I can truly get anything done is when my office is actually clean and things are organized enough that I don’t get distracted. Hope you had a great spring break!

    1. Skillful Cook Logo

      Thanks so much Sarah! It’s really great to have a week to restore some sanity back into my life. 🙂 Hope you enjoyed yours as well!

  9. Skillful Cook Logo

    This is great! I do the same… except I’ve been writing my senior thesis for my BA and putting it off by making… cookies! Or doing yoga… or Pilates. Surprised? No, neither was I!

    1. Skillful Cook Logo

      I would be in a lot better shape if I just did yoga every time I was distracted! Instead, I hit the kitchen for a snack…

  10. Skillful Cook Logo

    This looks so great but I can never think of anything to serve with Tilapia as a side dish. What would you suggest?

  11. Skillful Cook Logo

    Made this for dinner tonight and my husband requested I make it again tomorrow night 🙂 So super quick and easy… plus very tasty! Thanks for sharing. I always need a good tilapia recipe!

  12. Skillful Cook Logo

    I just made this dish last night and it was absolutely delicious. My husband doesn’t like tilapia. So when he starting eating it I told him what fish it was and he said “wow I like tilapia like this”. Thanks for the recipe.

  13. Skillful Cook Logo

    Lovely blog, thank you! This is the first time finding/reading thanks to a link. Your day sounds suspiciously like mine (since retiring as a physician.) Though I don’t write a blog, the outfit, path to the kitchen, getting on a seemingly random tangent, focusing on another important item, eeek. Time goes on. Love the “feesh” as my kids used to say. Instead of sweatpants, the de rigeur outfit here in northern California, ahem, mine, is shorts, top, fuzzy socks…..and a thin cashmere hoody. Hubby shakes his head. Makes perfect sense to me: a tad chilly in the morning sitting on the glider, warms up, then cool and breezy at night. You are charming, witty, honest, and a joy to read. My go-to crumb mix contains parsley, fresh garlic, parmesan, and bread crumbs. Nuts are added depending on the poultry or fish. It’s dipped/smeared with any combination of good mustard/oil/mayo or egg. Wicked good. We usually make a big batch and keep the crumbs in the freezer. Did I mention washing the dishes is the worst chore ever?

    1. Skillful Cook Logo

      Is it possible to replace the mustard with honey? I want to make a honey crusted fish and I have always had a hard time with frying breaded fish or chicken. Any ideas would be wonderful.

      1. Skillful Cook Logo

        I forgot to add, I tried making it with just honey in place of the mustard and the crumbs coating came off a lot. Is there some trick to keep the crumbs on the fish?

        1. Skillful Cook Logo

          Hmm, maybe the honey wasn’t a good enough “glue” for the crumbs? You have to fry kind of carefully, but they should stick pretty well to the mustard. Also, if your fish was really wet or thawed or anything, it helps if you pat the fish dry before dipping in the mustard/crumbs.