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Almond-Crusted Tilapia

Reviewed: Jun. 7, 2011
This is one of my favorite recipes. I always double the Parmesan except this time I used Asiago and ground almond. I also baked it at 350-375 for 30 minutes. I coated the glass baking dish w/ Pam (olive oil). I added pads of butter around the fish and added fresh broccoli crowns. I sprinkled the top w/ the remaining almond and Asiago mixture and a couple more pads of butter. I also squeezed a fresh lemon over the top and covered with tin foil. I definitely will be baking this recipe rather than cooking in a pan in future. It was much easier and the fish came out perfectly!
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