Tilapia...Mmmm-Good

I am certainly no Suzy-Homemaker that is good at making everything from scratch nor even have the desire to do so (more power to those of you who have a passion about this, I think that's great), but here is a good and healthy dish that I made the other night and I thought it was mmm-mmm good! It's also not my own. Got it out of Good Housekeeping.

Almond Crusted Tilapia

2 lemons

2 TB Olive Oil

4 tilapia fillets (6 oz ea)

¼ c. sliced natural almonds

1 sm onion chopped

1-12 oz bag trimmed fresh green beans

1-10 oz pkg sliced white mushrooms

2 TB water



1. Preheat oven to 425. From 1 lemon, grate 1 tsp peel and squeeze 3 TB juice. Cut second lemon into wedges. In cup, mix lemon peel and 1 TB juice, 1 TB oil, 1/4tsp salt, and 1/8 tsp ground black pepper

2. Spray 9x13 glass dish with non-cook 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

3. Meanwhile, in 12 inch skillet, heat remaining 1 TB oil on med-high for 1 minute. Add onion and cook 5-6 minutes or until golden, stirring occasionally. Stir in green beans, mushrooms, water, ¼ tsp salt and 1/8 pepper. Cook about 6 minutes or until most of liquid evaporates and green beans are tender-crisp. Toss with remaining 2 TB lemon juice. Serve bean mixture and lemon wedges with tilapia.



Each serving (makes 4): 315 cal; 33g protein; 15 g carb; 15 g total fat (1 sat); 5 g fiber; 0 cholesterol; 380 mg sodium