Almond Crusted Tilapia

from Good Housekeeping Sept 08

serves 4

This is probably our family favorite right now. It’s fish plus a side in this recipe. The girls love helping press the almonds on and they eat it up! We never have leftovers.

Ingredients:

• 2 lemons (or 1 if you don’t serve lemon wedges)
• 2 Tbsp olive oil
• 4 tilapia filets (6oz each)
• 1/4 cup sliced natural almonds
• 1 sm onion, chopped
• 1 bag (12oz) trimmed fresh green beans
• 1 pkg (10oz) sliced white mushrooms
• 2 Tbsp water

1. Preheat oven to 425 degrees F. From 1 lemon, grate 1 tsp peel and squeeze 3 tbsp juice; cut 2nd lemon into wedges. In cup, mix lemon peel & 1 tbsp juice, 1 tbsp oil, 1/4 tsp salt & 1/8 tsp coarsely ground black pepper.
2. 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 min or until tilapia turns opaque.
3. Meanwhile, in 12-in skillet, heat remaining 1 tbsp oil on med-high heat 1 min. Add onion & cook 5 to 6 min or until golden, stirring occasionally. Stir in green beans, mushrooms, water, 1/4 tsp salt, & 1/8 tsp coarsely ground black pepper. Cook about 6 min or until most of liquid evaporates and green beans are tender-crisp. Toss with remaining 2 tbsp lemon juice. Serve bean mixture & lemon wedges with tilapia.

Each serving: about 315 cal, 33g protein, 15g carb, 15g fat (1g sat), 5g fiber, 0mg chol, 380 mg sodium