Summertime fish dish with lemons and fresh oregano…
2 T. all-purpose flour
2 tspn. fresh oregano, chopped
Salt and pepper to season
(4) Six-ounce tilapia fillets
4 T butter
1/2 lb. thin green beans
1 garlic clove, chopped
1 c. grape or cherry tomatoes, chopped
Juice of 1 lemon
Combine flour, oregano and parsley in a shallow dish. Season with salt and pepper.
Place a large skillet over medium-high heat.
Dredge each fish fillet in the flour mixture. Shake off excess flour.
Melt 3 T of butter in the skillet then add two fillets. Cook until golden brown, about four minutes.
Flip and cook on the other side, about two minutes.
Transfer to a plate and keep warm.
Cook the other two fillets the same way. Remove fillets from skillet and keep warm.
Add green beans and garlic to the skillet, add salt and pepper and cook for about two minutes.
Add tomatoes and cook for about one minute.
Stir in the lemon juice and 1/4 c. water, cover and cook about three more minutes or until beans are tender.
Remove from heat and stir in remaining 1 T butter until melted.
Divide fish and veggies evenly between plates.
What does the family think? Hubby and I loved the way the tilapia turned out. The texture was great as was the flavor. I also don’t always like tomatoes cooked like this, but I think with the lemon juice they turned out much better than I had expected.
Recipe from Food Network