Almond-Crusted Tilapia
Ready In: 30 mins
Serves: 4
Ingredients
- 2 lemons
- 2 tablespoons olive oil
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh coarse ground black pepper
- 24 ounces tilapia fillets
- 1⁄4 cup sliced almonds
- 1 small onion, chopped
- 12 ounces fresh green beans
- 10 ounces sliced white mushrooms
- 2 tablespoons water
Directions
- Preheat oven to 425 degrees. From 1 lemon, grate 1 teaspoon peel and squeeze 3 tablespoons juice; cut second lemon into wedges. In cup, mix lemon peel and 1 tablespoon juice, 1 tablespoon oil, 1/4 teaspoon salt, and 1/8 teaspoon coarsely ground black pepper.
- Spray 13" by 9" glass baking dish with nonstick spray; place tilapia, dark side down, in dish. Drizzle tilapia with lemon mixture; top with almonds, pressing them on. Bake 15 minutes or until tilapia turns opaque.
- Meanwhile, in 12-inch skillet, heat remaining 1 tablespoon oil on medium-high 1 minute. Add onion and cook 5 to 6 minutes or until golden, stirring occasionally. Stir in green beans, mushrooms, water, 1/4 teaspoon salt, and 1/8 teaspoon coarsely ground black pepper. Cook about 6 minutes or until most of liquid evaporates and green beans are tender-crisp. Toss with remaining 2 tablespoons lemon juice. Serve bean mixture and lemon wedges with tilapia.
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