If you’re looking for a clean eating fish option to help keep your rheumatoid arthritis pain at bay, try this delicious pecan rosemary-baked tilapia recipe.
If you are suffering from RA pain, a clean eating, anti-inflammatory diet may be one of your best weapons to manage your pain naturally.
But clean eating doesn’t need to be boring or lack flavor.
You won’t be disappointed with this baked tilapia recipe.
Baked Tilapia with Pecan Rosemary Tilapia
- ⅓ cup chopped raw pecans
- ⅓ cup panko breadcrumbs
- 2 tsp chopped fresh rosemary
- ½ tsp (packed) brown sugar
- ⅛ tsp salt
- 1 pinch cayenne pepper
- 1½ tsp olive oil
- 1 egg white
- 4 (4 oz. each) tilapia fillets
How To Cook Pecan Rosemary Baked Tilapia
- Preheat oven to 350 degrees F.
- In a small baking dish, stir together pecans, breadcrumbs, brown sugar, salt, and cayenne pepper. Add the olive oil and toss to coat the pecan mixture.
- Bake until the pecan mixture is light golden brown, 7 to 8 minutes.
- Increase the heat to 400 degrees F. Coat a large glass baking dish with cooking spray.
- In a shallow dish, whisk the egg white. Working with one tilapia at a time, dip the fish in the egg white and then the pecan mixture, lightly coating each side. Place the fillets in the prepared baking dish.
- Press the remaining pecan mixture into the top of the tilapia fillets.
- Bake until the tilapia is just cooked through, about 10 minutes. Serve.