Prep 5 mins
Cook 25 mins
Most of the amandine recipes posted here are fried, but this one is baked. The fish also gets a little extra flavor from the creole seasoning. Recipe is from the Clinton High School Booster's Club, in Clinton, MS.
- 59.14 ml butter, melted
- 44.37 ml lemon juice
- 6 tilapia fillets (about 2 lbs)
- 7.39 ml creole seasoning
- 118.29 ml almonds, sliced
- Combine the melted butter and lemon juice in a shallow dish. Dip the fish fillets in the butter mixture, and place in an ungreased 13x9x2 inch baking dish.
- Sprinkle the fillets evenly with the Creole seasoning. Bake, uncovered, at 375 degrees for 15 minutes. Sprinkle the fillets with the sliced almonds, and bake an addtional 10 minutes or until the fish flakes easily. (Cooking time varies with the thickness of your fish).
Stuck to the tilapia, but I so wanted to use this method on a fresh catch of trout given to me by my son. Me, all I ever catch are a bunch of hardheads. Great dish!
I used Cajun seasoning instead It was very tasty. I'll definately make it again
This was delicious! I always love lemon juice on my tilapia, so this was no exception to the rule. And I think the almonds made a nice crunchy touch to the fish.