Hazelnut and Cherry Encrusted Tilapia

MaryEllyn Thomas


This recipe (another one from my sister's cooking class) spoke to me as we are so lucky here in the Pacific NW to have Hazelnuts grown here. I look forward to cherry season and always dry them for use later in the year.( You don't have to do this step it's just what I do). November comes and the Hazelnuts are here. OMG, how lucky are we! This is an amazing dish, the sweet and the crunch, oh my!


★★★★★ 1 vote

15 Min
10 Min


  • 6 slice
  • 1 c
    dijonais sauce
  • 1/2 lb
  • 1/2 lb
    whole shelled hazelnuts
  • 1/2 lb
    sun dried cherries
  • 2 qt
    panko bread crumbs
  • 1/2 bunch
  • ·
    salt and pepper
  • 1/2 lb
  • 1/2 lb
    sun dried cherries
  • 2 Tbsp

How to Make Hazelnut and Cherry Encrusted Tilapia


  1. Preheat oven to 400 degrees
  2. Lay tilapia on sprayed baking dish. Coat top of fish with dijonaise sauce. Cover fish completely with crust mixture.
  3. Bake approximately for 10 - 12 minutes and serve topped with rum soaked cherries.
  4. CRUST: In a sauce pot melt 1/2 lb butter. Add 1/2 lb cherries and let soak on low for 10 minutes.
    *In a food processor, chop hazelnuts until small uniform pieces are achieved. Transfer to a mixing bowl.
    *In a food processor combine breadcrumbs, buttered cherries and parsley. Combine well and add to hazelnuts.
    *Combine the cherry crust and hazelnuts by hand in a mixing bowl. Add 1T salt and 1/2 T pepper. Taset and adjust accordingly.
    *In a saucepan combine butter, cherries and rum. Simmer for 5 minutes. Remove from heat.

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About Hazelnut and Cherry Encrusted Tilapia

Course/Dish: Fish

Show 3 Comments & Reviews

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