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By: Emily R.
| Description: | ||
| Time: | 30 min (0 min to prepare, 30 min to cook) | |
| Meal type: | Dinner | |
| Ethnicity: | ||
| Number of Servings: | 4 | |
| Ingredients: | ||
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2 each lemons 2 tablespoons olive oil 1/2 teaspoon salt 1/4 teaspoon ground black pepper 6 OZ tilapia fillets (4) 1/4 C sliced natural almonds 1 each small onion, chopped 1 each bag 12 ounce trimmed fresh green beans 1 package 10 ounce thinly sliced white mushrooms 2 tablespoon water |
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| 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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| Notes: | ||
| 15 fat | ||
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