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Tomato Walnut Tilapia Recipe

Tomato Walnut Tilapia Recipe

Tomato, bread crumbs and crunchy walnuts dress up tilapia fillets in this favorite recipe. I serve it with cooked julienne carrots and green beans. —Phyl Broich-Wessling, Garner, Iowa
TOTAL TIME: Prep/Total Time: 20 min. YIELD:4 servings


  • 4 tilapia fillets (4 ounces each)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon butter
  • 1 medium tomato, thinly sliced
  • 1/2 cup soft bread crumbs
  • 1/4 cup chopped walnuts
  • 2 tablespoons lemon juice
  • 1-1/2 teaspoons butter, melted


  • 1. Sprinkle fillets with salt and pepper. In a large skillet coated with cooking spray, cook fillets in butter over medium-high heat for 2-3 minutes on each side or until lightly browned.
  • 2. Transfer fish to a broiler pan or baking sheet; top with tomato.
  • 3. Combine the topping ingredients; spoon over the tops.
  • 4. Broil 3-4 in. from the heat for 2-3 minutes or until topping is lightly browned and fish flakes easily with a fork. Yield: 4 servings.

Nutritional Facts

1 each: 205 calories, 10g fat (3g saturated fat), 67mg cholesterol, 265mg sodium, 7g carbohydrate (2g sugars, 1g fiber), 24g protein Diabetic Exchanges:1/2 starch, 3 lean meat, 2 fat

Reviews for Tomato Walnut Tilapia

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Reviewed Apr. 3, 2016

"Like another reviewer mentioned, I baked the fish instead of browning them in a skillet. I put them in for about 8 minutes at 425deg. Then took them out, added the topping, and put them back in on broil. We really liked the walnut topping but I had trouble actually keeping it on top of the fish. I'm not sure the tomato added much to the flavor. I also just sprinkled some pepper and salt on, without measurement, but it wasn't enough salt (I'll need to pay more attention next time). We loved the little bit of lemon juice, it added a good flavor. For the soft bread crumbs, I used Italian bread crumbs, so I think that helped add some flavor too. Overall a decent tilapia dish, but not my favorite."

Reviewed Mar. 25, 2016 Edited Mar. 31, 2016

"tasty and easy!!"

Reviewed Jan. 16, 2016

"I really liked this, I like the flavor of the tomatoes with the fish was really good and I love nuts so I really liked that addition."

Reviewed Apr. 24, 2015

"Really delicious and super easy. I used pecans since that's what I had on hand. Would even make for company."

Reviewed Apr. 8, 2015

"My husband and I love tilapia and I serve it at least once a week. It's an inexpensive fish that actually tastes good if it has been frozen unlike many other types of fish. The only change I made to this recipe was I used macadamia nuts in lieu of walnuts as that is what I had. This fish was flavorful and moist."

Reviewed Mar. 6, 2013

"This is a very tasty recipe and I will certainly make it again."

Reviewed Mar. 15, 2012

"Yes, this is good. I left out the salt, it truly doesn't need it if you are using breadcrumbs, and the lemon juice adds that "just right" flavor. I didn't salt our fish fillets and the flavor didn't suffer. Also I used a non-stick skillet used to cook the fish in the first cooking stage and reduced the amount of butter from a Tablespoon to a 1/2 teaspoon. Then I transferred it to a broiler-style pan to finish the oven work."

Reviewed Jul. 20, 2011

"Delicious, even better with halibut instead of tilapia."

Reviewed Apr. 15, 2011

"Very good! I took some other suggestions and baked it in the oven. Also added a small amount of parmesan cheese to the topping."

Reviewed Jan. 8, 2011

"This was very good. I baked it in the oven with everything on it and it turned out very good. I love the crunch the walnuts give it."

Reviewed Dec. 28, 2010

"Husband and kids loved this! I did not have walnuts avaialble, so pecans were used."

Reviewed Jul. 1, 2010

"This is absolutely delicious! I baked the Tilapia in olive oil instead of cooking it in the skillet with butter. Then I broiled it according to the directions. Hard to stop eating it! I served it with kale chips and fresh salad. Perfect summer dinner."

Reviewed Apr. 25, 2010

"I made this a few weeks ago and it was great. I found this recipe through the ingredient search. I used mozzarella instead of walnuts."

Reviewed Jan. 22, 2010

"I love this recipe. It's one of my favorite things to make when tomatoes are in season."

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.