INGREDIENTS
1/2 c. hazelnuts
1/2 c. panko bread crumbs
1 clove garlic, chopped
1 large egg
1 c. all-purpose flour
4 6- to 8-oz. tilapia fillets
kosher salt
Freshly ground black pepper
2 lb. zucchini (about 4 medium-sized)
2 tbsp. extra-virgin olive oil, divided
2 tbsp. butter, divided
1/4 c. chopped fresh parsley
Maldon sea salt
DIRECTIONS
- Place hazelnuts in a plastic Ziploc 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, bread crumbs and garlic. Pulse until hazelnuts are fine and similar in size to the bread crumbs.
- Prepare station to coat the fish using 3 medium bowls: one with hazelnut-bread crumb mixture, another with 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 bread crumbs. 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 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 remaining 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 oil if necessary and repeat for last 2 pieces of fish. Serve fish with zucchini noodles and garnish with parsley and a sprinkle of sea salt.