Hazelnut Crusted Tilapia with Zucchini Ribbons
- 1/2 c. hazelnuts
- 1/2 c. panko breadcrumbs
- 1 garlic clove, chopped
- 1 egg
- 1 c. all-purpose flour
- 4 (6- to 8-ounce) tilapia fillets
- kosher salt
- Freshly ground black pepper
- 2 lb. zucchini (about 4 medium-sized)
- extra-virgin olive oil
- 2 tbsp. butter
- 1/4 c. chopped parsley
- Maldon sea salt
Place hazelnuts in a plastic ziplock bag and place on top of a kitchen towel. Gently smash hazelnuts into small pieces with a rolling pin or mallet. In the bowl of a food processor add hazelnuts, breadcrumbs, and garlic. Pulse until hazelnuts are fine and similar in size to the breadcrumbs.
Prepare station to coat the fish using 3 medium bowls: one with hazelnut-breadcrumb mixture, another with 1 egg and 1 tablespoon water beaten together, and the last with flour. Season fish with salt and pepper. Toss each piece of fish in flour until fully coated and shake off excess, then dip into egg and coat in breadcrumbs. Repeat steps for remaining fish and set aside.
Trim off both ends of each zucchini. Using a vegetable peeler, create long flat noodles by running peeler against the length of each zucchini. Place in a large mixing bowl and toss with salt and pepper using tongs. In a large skillet add 1 tablespoon olive oil over medium heat; cook while tossing gently under it’s just tender, 3 to 4 minutes. Transfer to a plate and cover loosely with foil.
Return skillet to the stove; heat 1 tablespoon butter and 1 tablespoon olive oil over medium-high heat. Add 2 pieces of fish and cook until golden brown, 3 to 4 minutes per side. Place on plate lined with paper towels and immediately season with salt and pepper. Add more butter and olive if necessary and repeat for last 2 pieces of fish. Serve fish with zucchini noodles and garnish with fresh parsley and sprinkle of sea salt.