Almond-Parmesan Crusted Tilapia
This keto-friendly fried fish features tilapia fillets coated in almond flour and Parmesan, seasoned with smoked paprika and garlic, then pan-fried until golden and crisp. A creamy egg wash helps the crust cling and stay light. It’s finished with chopped parsley and served with a medley of roasted cauliflower, broccoli, mushrooms, and zucchini—a nourishing, low-carb companion.
Nutritional facts
Protein
50g
Carbs
20g
Calories
770kcal
Fat
57g
Ingredients
Tilapia, Onion, Broccoli , Zucchini, Crimini Mushroom, Green Bell Pepper, Canola Oil, Cauliflower, Lemon, Egg, Extra Virgin Olive Oil, Heavy Cream, Almond Flour, Garlic Powder, Onion Powder, Parmesan Cheese, Italian Parsley, Black Pepper, Kosher Salt, Sweet Paprika
Contains milk, eggs, fish, almonds.
Reviews
4.1
Based on 83 reviews
This was my favorite.
Denise · 12/12/25
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About Roberto Vergara
Chef Roberto Vergara was born in the picturesque tourist destination of Acapulco, Mexico. He grew up in an environment of luxury hotels, villas, resorts, and international cuisine, with a strong cosmopolitan influence expressed in aromas, colors, textures, and flavors. In his teens, Vergara moved to the Windy City to continue his gastronomic studies at Kendall College. Over time, he was able to open Tutti Frutti, where he created flavors beloved by the residents of Belmont Cragin. Currently, Vergara is an independent chef with the creative freedom to design new experiences in culinary art. The dishes on his menu are inspired by his desire to create exciting new flavors and experiences for you.
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