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Tilapia with Green Beans Amandine

Panko bread crumbs give tilapia a light, crispy coating that doesn’t overpower the delicate fish. Lemony green beans are the ideal complement to this delightful entree. —Taste of Home Test Kitchen
  • Total Time
    Prep: 20 min. Cook: 15 min.
  • Makes
    4 servings


  • 4 tilapia fillets (6 ounces each)
  • 1/2 teaspoon salt
  • 1 large egg
  • 1-1/4 cups panko bread crumbs
  • 3/4 teaspoon dried parsley flakes
  • 3/4 teaspoon dried thyme
  • 2 tablespoons butter
  • 1 tablespoon plus 2 teaspoons olive oil, divided
  • 1 teaspoon cornstarch
  • 1 can (14-1/2 ounces) chicken broth
  • 4 garlic cloves, minced
  • 4 teaspoons lemon juice
  • 3/4 pound fresh green beans, trimmed
  • 1/4 cup slivered almonds, toasted


  • Sprinkle fillets with salt. In a shallow bowl, whisk the egg. In another shallow bowl, combine the bread crumbs, parsley and thyme. Dip fillets in egg, then coat with crumb mixture.
  • In a large skillet, cook fillets in butter and 1 tablespoon oil over medium heat for 5-6 minutes on each side or until golden brown and fish flakes easily with a fork. Remove and keep warm.
  • In a small bowl, combine the cornstarch, broth, garlic and lemon juice until blended; set aside.
  • In the same skillet, saute beans in remaining oil until crisp-tender. Stir cornstarch mixture and pour over beans. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened.
  • Sprinkle with almonds. Serve with fish.
Nutrition Facts
1 each: 384 calories, 18g fat (6g saturated fat), 153mg cholesterol, 900mg sodium, 18g carbohydrate (3g sugars, 4g fiber), 38g protein.

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