Wednesday, June 9, 2010

#97 :: Herb Tilapia with Green Beans

This is a one pan meal! It had the potential to be really good, but the crust didn't stick to my fish! Most of it ended up stuck to the bottom of the pan -- not burned, just stuck....and I'm not really sure why. It's said to cook over med/high heat (so I used medium), plenty of butter in the pan, followed the instructions to the letter.....all I can think is that the heat should have been higher so they spent less time in the pan. I got the perfect golden color I was looking for, it just wouldn't stick to the fish! Anyway, the important part is that the flavor was good, even if most of the fish had crumbled coatings. (Luckily we got one piece that turned out alright, so we were able to use it for the photo).


  • 2 tablespoons all-purpose flour
  • 2 teaspoons chopped fresh oregano, plus more for garnish (we used 1 tsp. dried)
  • 2 tablespoons chopped fresh parsley (we used 1 tsp. dried)
  • Kosher salt and freshly ground pepper
  • 4 6-ounce tilapia fillets
  • 4 tablespoons unsalted butter
  • 1/2 pound thin green beans or haricots verts
  • 1 clove garlic, chopped
  • 1 cup grape or cherry tomatoes, halved (we skipped the tomatoes!)
  • Juice of 1 lemon


Combine the flour, oregano and parsley in a shallow dish. Season with salt and pepper.

Place a large skillet over medium-high heat. Dredge the fish in the flour mixture, shaking off the excess. Melt 3 tablespoons butter in the skillet, then add 2 fillets and cook until golden brown on the bottom, about 4 minutes. Flip and cook through, 1 to 2 more minutes. Transfer to a plate and keep warm. Repeat with the remaining 2 fillets.

Add the green beans and garlic to the skillet and cook about 2 minutes. Season with salt and pepper, then add the tomatoes and cook until just softened, about 1 more minute. Stir in the lemon juice and 1/4 cup water, then cover and cook until the beans are tender, about 3 more minutes. Remove from the heat and stir in the remaining 1 tablespoon butter until just melted.

Divide the fish and vegetables among plates. Garnish with oregano.

Makes 4 servings.

Recipe from Food Network

Star Rating: 4 out of 5 stars

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