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Tilapia with Green Beans Amandine

Japanese bread crumbs give tilapia a light, crispy coating that doesn’t overpower the delicate fish. Lemony green beans are the ideal complement to this delightful entree. —Taste of Home Test Kitchen

4 ServingsPrep: 20 min. Cook: 15 min.

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

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.
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.

2 of 2

Tilapia with Green Beans Amandine (continued)

Directions (continued)

In a small bowl, combine the cornstarch, broth, garlic and lemon
juice until blended; set aside.
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.
Sprinkle with almonds. Serve with fish. Yield: 4 servings.

Nutrition Facts: 1 fillet with 3/4 cup beans and 1 tablespoon almonds equals 384 calories, 18 g fat (6 g saturated fat), 153 mg cholesterol, 900 mg sodium, 18 g carbohydrate, 4 g fiber, 38 g protein.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.