Hazelnut Crusted Tilapia with Zucchini Ribbons

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

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