Tilapia with Green Beans Amandine |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Japanese bread crumbs give tilapia a light, crispy coating that doesnât overpower the delicate fish. Lemony green beans are the ideal complement to this delightful entree. Ingredients:
4 tilapia fillets (6 ounces each) |
1/2 teaspoon salt |
1 egg |
1-1/4 cups panko (japanese) bread crumbs |
3/4 teaspoon dried parsley flakes |
3/4 teaspoon dried thyme |
2 tablespoons butter |
1 tablespoon plus 2 teaspoons olive oil, divided |
1 teaspoon cornstarch |
1 can (14-1/2 ounces) chicken broth |
4 garlic cloves, minced |
4 teaspoons lemon juice |
3/4 pound fresh green beans, trimmed |
1/4 cup slivered almonds, toasted |
Directions:
1. Sprinkle fillets with salt. In a shallow bowl, whisk the egg. In another shallow bowl, combine the bread crumbs, parsley and thyme. Dip fillets in egg, then coat with crumb mixture.
2. In a large skillet, cook fillets in butter and 1 tablespoon oil over medium heat for 5-6 minutes on each side or until golden brown and fish flakes easily with a fork. Remove and keep warm.
3. In a small bowl, combine the cornstarch, broth, garlic and lemon juice until blended; set aside.
4. In the same skillet, saute beans in remaining oil until crisp-tender. Stir cornstarch mixture and pour over beans. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened.
5. Sprinkle with almonds. Serve with fish. Yield: 4 servings.
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