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Almond-Crusted Tilapia with Zucchini & Carrot Stir-Fry and Quinoa Recipe

Almond-Crusted Tilapia with Zucchini & Carrot Stir-Fry and Quinoa recipe


This is a fish dish with a crunchy almond crust. It comes with a mix of zucchini and carrots that are cooked until just right. There's also fluffy quinoa, which is a healthy grain. It's a yummy meal that's good for you!


4 tilapia fillets (6 ounces each)
1 egg
1/2 cup almond flour
1/4 cup grated Parmesan cheese
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1 cup quinoa
2 cups water
1 medium zucchini, sliced into half-moons
2 medium carrots, peeled and sliced
1 tablespoon soy sauce
1 teaspoon honey
1 tablespoon sesame oil


Rinse 1 cup quinoa under cold water, drain, and transfer to a pot. Add 2 cups water and bring to a boil. Reduce heat to low, cover, and simmer until quinoa is tender and water is absorbed, about 15 minutes.
In a shallow dish, whisk 1 egg. In another dish, mix 1/2 cup almond flour, 1/4 cup grated Parmesan cheese, 1/2 teaspoon paprika, and 1/4 teaspoon garlic powder.
Season 4 tilapia fillets with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Dip each fillet in the egg, then in the almond mixture, pressing to coat.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add tilapia and cook until golden and fish flakes easily with a fork, about 3-4 minutes per side. Transfer to a plate and keep warm.
In the same skillet, add 1 tablespoon sesame oil. Add sliced zucchini and carrots, and stir-fry until tender-crisp, about 5 minutes.
Stir in 1 tablespoon soy sauce and 1 teaspoon honey, cooking for an additional minute.
Serve the almond-crusted tilapia over a bed of quinoa with the zucchini and carrot stir-fry on the side.

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