4 tilapia filets
¼ cup mayonnaise (I use Vegenaise!)
1 cup almond meal
1 – 2 tablespoons olive oil, plus 3 tablespoons
5 ounces baby arugula
1 fennel, thinly sliced (I use a mandoline), plus the chopped fronds
Season the fish with salt and pepper, and use your hands to coat in the mayonnaise. It sounds gross, but it tastes so great, you won’t regret it. Dredge in the almond meal to fully coat on both sides. Heat 1 to 2 tablespoons of olive oil in a 12-inch nonstick skillet. When the oil is hot, add the fish in a single layer, cooking on medium heat until the fish is golden brown on both sides and cooked through.
Meanwhile, make the salad. In a large bowl, zest the lemon. Then cut the lemon into segments: using a small serrated knife or a paring knife, slice off the top and bottom of the lemon, exposing the yellow flesh, then run the knife down the edges to remove the skin and pith. Then, holding the lemon in your hand over the bowl, use the knife to cut out the little wedges of lemon flesh between the membranes. When that is done, squeeze out the lemon carcass into the bowl, getting rid of any seeds. If all this is too much for you, just juice the lemon into the bowl. Season the lemon with salt and pepper. Combine with 3 tablespoons of olive oil. Add the arugula and fennel just before serving, and toss to combine.
To serve, place the fish, hot from the pan on a plate, and top it with the arugula salad. Yum!print this recipe