Oh-Em-Ghee Crusted Tilapia


Oh-Em-Ghee Crusted Tilapia?? You have my attention! This freshwater fish will keep you on your healthy food path while surprising your taste buds!

This idea has been dancing in the back of my mind of over two months now. I went back and forth. Breaded or crusted? Baked or broiled? Filet or whole? Finally, I put it together and the results turned out even better than I’d hoped! Everyone loves a low-carb dinner that’s full of flavor.


Try this dish over a bed of steamed asparagus with a side of sweet potato fries or brown rice.

How good does this look??!?
How good does this look??!?

Tilapia Tip

New to cooking fish? No problem! I suggest buying fresh and getting filets. The fish will be done when it’s white all the way through. Be careful not to overcook it. Fish get very rubbery when overdone. You want the texture to me moist. The meat should flake right off with a fork. No knife needed!

Oh Em Ghee Crusted Tilapia

Prep Time: 15 minutes

Cook Time: 12 minutes

Yield: 4 filets

Serving Size: 1 filet = 1 serving

Calories per serving: 286.8

Fat per serving: 17 g

Saturated fat per serving: 7.427 g

Carbs per serving: 4.679

Protein per serving: 30.4 g

Fiber per serving: 1.299 g

Sodium per serving: 598.9 mg

Oh Em Ghee Crusted Tilapia


  • 4 tilapia filets
  • 1/2 cup grated cheese * Parmesan or a white block of goat cheese work best
  • 1/2 cup almond flour
  • 2 T fresh parsley
  • 1 egg
  • 2 T Mama Sattva Ghee
  • 2 tsp smoked paprika
  • 1/2 tsp salt
  • 2 cloves garlic, minced


  1. Preheat the oven to 400°. Line a baking sheet with aluminum foil. Spray with olive oil.
  2. In a medium bowl add in all ingredients except the filets.
  3. As you stir, it will become a wet paste.
  4. Place the filets on the baking tray.
  5. Using a rubber spatula "paint" the batter onto top of the filets.
  6. Use all of the batter.
  7. Bake for 12-14 minutes.
  8. The batter will turn golden and start to crust on the edges.
  9. Check to make sure the filets are cooked through.
  10. Serve immediately.
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