Fish with Herbed Bread Crumbs & Green Beans
After the decadent meal of Orecchiette Carbonara with Charred Brussels Sprouts, I decided to make a lighter dinner last night.
For the fish, the recipe recommends tilapia or catfish filets.Â You simply season the filets with salt and pepper and cook in a frying pan with a touch of olive oil.Â Top the fish with some panko you toast in the oven.Â The panko adds a nice crunch and a bit more flavor.
The steamed green beans are tossed with green olives, whole grain mustard, olive oil, and salt & pepper.Â Great combination — especially for us with our olive-loving little girl.
Overall a healthy and delicious dinner that only took about 20 minutes to put together!
Fish with Herbed Bread Crumbs and Green Beans
- 1/2 cup panko bread crumbs
- 2 tablespoons unsalted butter, melted
- kosher salt and black pepper
- 2 tablespoons chopped fresh flat-leaf parsley leaves
- 3/4 pound green beans, trimmed
- 1/3 cup pitted green olives, halved
- 1 tablespoon whole-grain mustard
- 2 tablespoons olive oil
- 4 6-ounce skinless tilapia or catfish fillets
- lemon wedges, for serving
Heat oven to 350Â° F. Toss the bread crumbs, butter, and Â¼ teaspoon each salt and pepper on a rimmed baking sheet. Bake, tossing once, until golden brown, 4 to 6 minutes. Let cool, then toss with the parsley.
Meanwhile, steam the green beans in 1 inch of water until tender, 3 to 5 minutes; drain. Transfer to a large bowl and toss with the olives, mustard, 1 tablespoon of the oil, and Â¼ teaspoon each salt and pepper.
Heat the remaining tablespoon of oil in a large nonstick skillet over medium-high heat. Season the tilapia with Â¼ teaspoon each salt and pepper and cook, in 2 batches, until opaque throughout, 2 to 3 minutes per side.
Serve the tilapia sprinkled with the bread crumbs, with the green beans and lemon wedges on the side.