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Simple Cumin Crusted Tilapia

Simple Cumin Crusted Tilapia

Tilapia is a quick-cooking and mild flavored fish. Dusting it with a little Wondra or flour gives it a nice crust while a combination of cumin and coriander gives it a nice flavor.
Course Seafood
Cuisine American
Keyword cumin, fish, tilapia
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Calories 171kcal


  • 1/4 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/4 cup Wondra flour
  • 1 lb tilapia filets
  • 1/2 lemon
  • 1 Tbsp extra-virgin olive oil


  • In a small bowl, mix together the salt, pepper, cumin and coriander.
  • Put the Wondra in a shallow baking or pie dish.
  • Squeeze the lemon half over the tilapia then evenly rub the spice mixture over the fish. Coat the tilapia in the Wondra flour on both sides.
  • Heat the oil in a large skillet over medium high heat. Add the tilapia to the pan and cook on each side for about 3 to 5 minutes or until golden brown and flakes easily with a fork.


Chef’s Note: Wondra is as quick-mixing flour that you can find in the baking section of most grocery stores. It is great to add to sauces because it dissolves quickly without lumps. It is also a chef’s secret ingredient for seared fish dishes as it results in a nice golden crust. You could use regular all-purpose flour in its place, though the Wondra has a much finer texture.
[ultimate-nutrition-label id="3701" align="left"]


Calories: 171kcal | Carbohydrates: 6g | Protein: 24g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 52mg | Sodium: 171mg