Injera-Crusted Tilapia with Spiced Berbere Butter

By AislePrompt Editorial · Published 2026-06-06 · Updated 2026-06-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Pan-seared tilapia fillets coated with crushed injera flour and topped with a fragrant spiced berbere butter sauce. This Ethiopian-inspired seafood recipe, ready in about 20 minutes, pairs tilapia fillets, injera bread, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 4 Ethiopian cuisine 320 cal/serving

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Ingredients

4 fillets (6 oz each) tilapia fillets
2 pieces, dried and crushed into coarse crumbs (about 1 cup) injera bread
4 tbsp unsalted butter
1 tbsp berbere spice mix
2 tbsp lemon juice
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
2 tbsp, chopped for garnish fresh parsley

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Instructions

Step 1: Preheat a large skillet over medium heat and spread 1 cup crushed injera bread on a plate. Season 4 tilapia fillets with 1 teaspoon salt and 1/2 teaspoon black pepper, then press each fillet into the injera crumbs to coat both sides evenly.
Step 2: Add 2 tablespoons olive oil to the hot skillet and carefully place the coated fillets in the pan. Cook for 3-4 minutes on each side until the injera crust is golden and crispy, and the fish flakes easily.
Step 3: In a small saucepan over low heat, melt 4 tablespoons unsalted butter. Stir in 1 tablespoon berbere spice mix and 2 tablespoons lemon juice, cooking gently for 2 minutes until fragrant.
Step 4: Remove the fish from the skillet and plate. Spoon the warm berbere butter sauce over each fillet and garnish with 2 tablespoons chopped fresh parsley before serving.