Nut-Crusted Tilapia with Spinach and Roasted Carrots

February 2011
Nut-Crusted Tilapia with Spinach and Roasted Carrots

by 11 people

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Makes: 4 servings

Prep: 10 mins

Cook: 30 mins

  • 4 carrots, halved lengthwise, then sliced on the diagonal 1/2 inch thick
  • 1/4 cup extra-virgin olive oil
  • Salt and pepper
  • 2 multigrain bread slices, toasted and torn
  • 1/4 cup roasted cashews
  • 1/4 cup grated parmesan cheese
  • 1/4 cup grainy mustard
  • 1 1/2 pounds tilapia fillets (about 8)
  • 2 cloves garlic, finely chopped
  • 1 10 ounce bag  spinach
  1. Preheat the oven to 375 degrees . On a baking sheet, toss the carrots with 1 tablespoon olive oil and season with salt and pepper. Roast until tender, 25 to 30 minutes.
  2. Meanwhile, using a food processor, pulse the toast to make breadcrumbs. Transfer to a medium bowl. Pulse the cashews until finely ground. Toss with the breadcrumbs and parmesan; season with pepper.
  3. Spread the mustard evenly over the tilapia to coat; season with salt and pepper. Sprinkle each fillet evenly with a generous amount of the breadcrumb mixture and press to adhere. Drizzle 2 tablespoons olive oil on top. Transfer to a baking sheet and roast in the oven until the flesh is opaque, about 12 minutes.
  4. In a medium skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the spinach and cook, tossing occasionally, until it just starts to wilt, about 1 minute; season with salt and pepper. Serve with the fish and carrots.
  • Line the baking sheet with foil before using for easy cleanup.
  • Give the spinach a spicy kick by stirring in a pinch of crushed red pepper.
  • Break leftovers into pieces, toss with cream and a beaten egg, then top with more breadcrumbs and bake for a quick casserole.