Hazelnut Crusted Tilapia with Zucchini Ribbons
Ingredients
- 1/2 c. hazelnuts
- 1/2 c. panko bread crumbs
- 1 clove garlic, chopped
- 1 large egg
- 1 c. all-purpose flour
- 4 6- to 8-oz. tilapia fillets
- kosher salt
- Freshly ground black pepper
- 2 lb. zucchini (about 4 medium-sized)
- 2 tbsp. extra-virgin olive oil, divided
- 2 tbsp. butter, divided
- 1/4 c. chopped fresh parsley
- Maldon sea salt
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