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Ingredients Jump to Instructions ↓

  1. 2 lemons

  2. 2 tablespoon(s) olive oil

  3. 1/2 teaspoon(s) salt

  4. 1/4 teaspoon(s) coarsely ground black pepper

  5. 4 (6 ounces each) tilapia fillets

  6. 1/4 cup(s) sliced natural almonds

  7. 1 small onion , chopped

  8. 1 bag(s) (12-ounce) trimmed fresh green beans

  9. 1 package(s) (10-ounce) sliced white mushrooms

  10. 2 tablespoon(s) water

Instructions Jump to Ingredients ↑

  1. 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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