Almond-Crusted Tilapia

This is our new favorite fish dish inspired by a sister-in-law! Tilapia is VERY mild and delicious. Your house will not smell fishy when you make this. You can fry the fish in a non-stick pan with oil or bake it. I prefer the baking method because it is easier (and I think crunchier), and I can have a large quantity all ready at once. I hope you enjoy this as much as we do!

6 Tilapia fillets
Breading Mixture:
3/4 c. bread crumbs (store bought, or make your own whole wheat crumbs using a blender)
1/4 c. fresh parsley, chopped (or add 2 TBS dried)
1/2 c. almonds, chopped finely
1/2 tsp salt
ground pepper
Egg mixture:
2 eggs
2 TBS milk
Fresh lemon wedges for serving

-Preheat oven to 400. Line 11x17 pan with parchment paper. Dip fish fillet in egg mixture then breading mixture and place on parchment. At this point you can also drizzle some fresh lemon or lime juice over the fish before placing in the oven.
-Bake 25-30 minutes until fish is cooked through. Serve with lemon wedges (I like a LOT of this on it. It is really yummy!) rice pilaf and steamed vegetables. Garnish with toasted slivered almonds if desired.
-KETOGENIC version:  use Almond Meal instead of bread crumbs. (I buy mine at Trader Joes)