Ingredients Jump to Instructions ↓

  1. 4 tilapia fillets (6 ounces each )

  2. 1/2 teaspoon salt

  3. 1 egg

  4. 1-1/4 cups panko (Japanese) bread crumbs

  5. 3/4 teaspoon dried parsley flakes

  6. 3/4 teaspoon dried thyme

  7. 2 tablespoons butter

  8. 1 tablespoon plus 2 teaspoons olive oil, divided

  9. 1 teaspoon cornstarch

  10. 1 can (14-1/2 ounces) chicken broth

  11. 4 garlic cloves, minced

  12. 4 teaspoons lemon juice

  13. 3/4 pound fresh green beans, trimmed

  14. 1/4 cup slivered almonds, toasted

Instructions Jump to Ingredients ↑

  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. 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. 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.


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