Nutrition per serving may change if servings are adjusted.
2 tablespoons olive oil, divided
4 (5 ounce) tilapia fillets (fresh or frozen, thawed)
⅓ cup finely chopped hazelnuts
¼ cup finely chopped fresh parsley
1 small shallot, minced
2 teaspoons lemon zest
⅛ teaspoon salt plus ¼ teaspoon, divided
¼ teaspoon ground pepper, divided
1½ tablespoons lemon juice
Preheat oven to 450°F. Line a large rimmed baking sheet with foil; brush with 1 Tbsp. oil. Bring fish to room temperature by letting it stand on the counter for 15 minutes.
Meanwhile, stir together hazelnuts, parsley, shallot, lemon zest, 1 tsp. oil, ⅛ tsp. salt, and ⅛ tsp. pepper in a small bowl.
Pat both sides of the fish dry with a paper towel. Place the fish on the prepared baking sheet. Brush both sides of the fish with lemon juice and the remaining 2 tsp. oil. Season both sides evenly with the remaining ¼ tsp. salt and ⅛ tsp. pepper. Divide the hazelnut mixture evenly among the tops of the fillets and pat gently to adhere.
Roast the fish until it is opaque, firm, and just beginning to flake, 7 to 10 minutes. Serve immediately.
262 calories;15 g fat(2 g sat); 1 g fiber; 3 g carbohydrates; 30 g protein; 53 mcg folate; 71 mg cholesterol; 1 g sugars; 0 g added sugars; 379 IU vitamin A; 9 mg vitamin C; 35 mg calcium; 2 mg iron; 295 mg sodium; 540 mg potassium