I love how the crunchy almond coating transforms simple tilapia into something impressive while staying incredibly easy. The creamy polenta makes a cozy base that balances the tangy, sweet, and savory honey Dijon sauce. Everything cooks quickly, and the combination of flavors is irresistible.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the tilapia: 4 6-oz tilapia filets, patted dry salt and pepper 2 tablespoons flour 1 egg 2 teaspoons dijon mustard 1 tablespoon honey 1 tablespoon water 1 cup Blue Diamond Honey Dijon Almonds 1/2 cup parmesan cheese, shredded
For the polenta: 2 & 2/3 cups chicken broth, * 1/2 teaspoon dry mustard 2/3 cup dry polenta 1/4 cup parmesan, shredded 1/4 teaspoon oregano 1/4 teaspoon salt 1 tablespoon cream
For the Honey Mustard sauce: 1/3 cup Dijon mustard 1 tablespoon Worcestershire sauce 1/4 teaspoon dried thyme 1 tablespoon vinegar 2 tablespoons honey
Directions
I begin by preheating my oven to 400 degrees F. I lay the tilapia on a dry surface and season both sides with salt and pepper. I sprinkle 1 tablespoon of flour on top, flip the filets, and sprinkle the remaining flour on the other side.
In a shallow dish, I whisk together the egg, dijon, honey, and water. In a food processor, I pulse the Honey Dijon almonds until finely ground, then add the parmesan and pulse again. I pour this nut mixture into another shallow dish.
I dip each tilapia filet into the egg mixture, then into the almond mixture, pressing gently to coat completely. I place the breaded fish on a greased baking sheet in a single layer.
I bake the tilapia for 12–14 minutes, until the tops are browned and the fish flakes easily with a fork.
While the fish bakes, I bring the chicken broth and dry mustard to a boil in a medium saucepan. I slowly whisk in the polenta, reduce the heat to low, and whisk every couple of minutes for about 20 minutes until thickened. I stir in the parmesan, oregano, salt, and cream. I keep it warm on low heat until serving.
For the sauce, I combine the Dijon, Worcestershire, thyme, vinegar, and honey in a small saucepan. I cook it over medium heat until heated through.
I serve the tilapia on top of the creamy polenta and drizzle everything with the warm honey-mustard sauce.
I sometimes swap tilapia for cod or halibut. For extra spice, I add a pinch of cayenne to the nut mixture. I also love adding sautéed spinach or roasted vegetables alongside the polenta. If I want the polenta richer, I stir in more cream or a little butter.
Storage/Reheating
I store leftover tilapia and polenta separately in airtight containers in the refrigerator for up to 3 days. To reheat, I warm the fish in the oven so the coating stays crisp, and I reheat the polenta on the stovetop with a splash of broth or cream to loosen it. The sauce reheats easily in a small pan.
FAQs
Can I use regular almonds instead of Honey Dijon almonds?
Yes, I use regular roasted almonds and add a little extra dijon to the egg mixture.
Can I make this recipe with chicken?
Absolutely, thin chicken cutlets work well, though they may need a few extra minutes in the oven.
Can I use instant polenta?
Yes, I use it to shorten the cooking time, adjusting liquid as needed.
How do I keep the almond coating from falling off?
I pat the fish dry and press the coating on well before baking.
Can I make the sauce ahead?
Yes, it reheats beautifully on the stovetop.
What can I use instead of Better Than Bouillon?
Any chicken broth works fine.
Can I use gluten-free flour?
Yes, I substitute any gluten-free flour blend.
Can I air fry the tilapia?
Yes, I cook it at 400 degrees F for about 10–12 minutes.
Can I make the dish dairy-free?
I replace parmesan with a dairy-free alternative and swap cream in the polenta for coconut milk or extra broth.
Can I use another type of mustard?
Whole grain or spicy brown mustard adds great flavor.
Conclusion
I love how this almond-crusted honey Dijon tilapia balances crispy, creamy, tangy, and sweet elements in a dish that comes together fast. It feels restaurant-worthy but is simple enough for a weeknight, making it a recipe I reach for again and again.
Crispy almond-crusted tilapia served over creamy parmesan polenta with a tangy honey Dijon sauce—a fast, elegant weeknight dinner with balanced textures and flavors.
Ingredients
Tilapia:
4 (6-oz) tilapia filets, patted dry
Salt and pepper
2 tbsp flour
1 egg
2 tsp Dijon mustard
1 tbsp honey
1 tbsp water
1 cup Honey Dijon almonds, finely ground
1/2 cup shredded parmesan cheese
Polenta:
2 2/3 cups chicken broth
1/2 tsp dry mustard
2/3 cup dry polenta
1/4 cup shredded parmesan
1/4 tsp oregano
1/4 tsp salt
1 tbsp cream
Honey Mustard Sauce:
1/3 cup Dijon mustard
1 tbsp Worcestershire sauce
1/4 tsp dried thyme
1 tbsp vinegar
2 tbsp honey
Instructions
Preheat oven to 400°F. Season tilapia with salt and pepper and dust both sides with flour.
In a shallow dish, whisk egg, Dijon, honey, and water.
Pulse Honey Dijon almonds in a food processor until fine; add parmesan and pulse again. Transfer to a shallow dish.
Dip each filet into the egg mixture, then into the almond mixture, pressing to coat. Place on a greased baking sheet.
Bake 12–14 minutes, until browned and easily flaked.
For the polenta, bring broth and dry mustard to a boil. Slowly whisk in polenta, reduce heat, and cook about 20 minutes, whisking occasionally until thickened. Stir in parmesan, oregano, salt, and cream.
For the sauce, combine Dijon, Worcestershire, thyme, vinegar, and honey in a small saucepan. Heat over medium until warmed through.
Serve tilapia over creamy polenta and drizzle with honey mustard sauce.
