Chicken Tilapia

Courtesy: Anne Grimm


INGREDIENTS
2 lemons
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
4 (6 ounces each) tilapia fillets
1/4 cup sliced almonds
1 small onion, chopped
1 bag (12-ounce) trimmed fresh green beans
1 package (10-ounce) sliced white mushrooms
2 tablespoons water

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.
  

Cook Time
30 minutes