Nutritional Information
(per serving)
Calories 315
Total Fat 15g
Saturated Fat 1g
Cholesterol 0
Sodium 380mg
Total Carbohydrate 15g
Dietary Fiber 5g
Sugars --
Protein 33g
Calcium --
Yields: 4 main-dish servings
Total Time: 30 min
Oven Temp: 425
Ingredients
U.S. Metric Conversion chart
2 lemons
2 tablespoon(s) olive oil
1/2 teaspoon(s) salt
1/4 teaspoon(s) coarsely ground black pepper
4 (6 ounces each) tilapia fillets
1/4 cup(s) sliced natural almonds
1 small onion, chopped
1 bag(s) (12-ounce) trimmed fresh green beans
1 package(s) (10-ounce) sliced white mushrooms
2 tablespoon(s) 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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