culinary review

Hazelnut Encrusted Tilapia Fish Filets with Whole Roasted Red Onions

Last Modified: 05/05/10
First Published: 05/02/10
Views: 704
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Views: 704

If you're looking for something easy, fresh and delicious to make, then this would be the perfect dish. To coat white fish filets with chopped up hazelnuts and cook them in the oven is great – the hazelnut flavors goes nicely with the fish and provides some crunch, and by simply roasting them in the oven, there is little mess and little work to do. To serve this with whole roasted red onions is also nice if you want something a bit different that doesn't feel to heavy. Of course you could always add additional vegetables to roast such as carrots, fennel and potatoes. This whole dish also is nice to serve with a cold sour cream sauce flavored with lemon and herbs, or why not a classic remoulade sauce.

Hazelnut Encrusted Tilapia Fish Whole Roasted Red Onions

About 4 servings


  • 4-8 (depends on the size) tilapia filets (or any other white fish that looks good)
  • ½ cup hazelnuts
  • 3 lemons
  • 2-4 red onions (+ possible other vegetables)
  • 1 tablespoon honey
  • 2-4 tablespoons butter
  • salt & pepper



Put the oven on 400 degrees. Cut the red onions in half (and any other possible vegetables such as carrots, fennel, turnips, potatoes etc that you might want to add), remove the peel and place them in an oven safe dish with the cut side facing up. (if they are bit wobbly, you could always cut a piece of the other end to make them more sturdy). Juice one of the lemons, and mix the juice with the honey. Spoon this over all the onions. Cut up some butter in fine cubes and place a pat of butter on top of each onion. Bake in the oven for about 40-50 minutes or until they are soft.

Meanwhile, chop the hazelnuts pretty finely and spread them out on a plate. Pat each fish filet dry. Melt about one tablespoon of butter and brush a filet with some butter, and then immediately turn it in the chopped hazelnuts. Place on a sheet pan and repeat with all the filets. Slice two lemons up and place one or two slices on each filet. Sprinkle salt and pepper on each filet.

When the onions have about 10 minutes left in the oven, put in the fish. After 10 minutes, check if the fish is done, if not cook a couple of minutes more, depending on the thickness of the fish.

Serve with extra lemon and ideally some cold remoulade sauce or sour cream sauce.