Serves 4
20 min
Fish With Herbed Bread Crumbs and Green Beans
Recipe GLPR1497a764f08523
Pan-seared white fish fillets topped with crispy herb-seasoned bread crumbs, served alongside sautéed green beans with briny green olives and whole-grain mustard. A light, Mediterranean-inspired main course ready in just 20 minutes.
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Ingredients
1/2 cup panko bread crumbs
2 tablespoons unsalted butter, melted
kosher salt
black pepper
2 tablespoons chopped fresh flat-leaf parsley
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 white fish fillets (such as tilapia or catfish)
lemon wedges, for serving
Directions
In a small bowl, combine panko bread crumbs, melted butter, fresh chopped parsley, kosher salt, and black pepper. Mix until the bread crumbs are evenly moistened. Set aside.
Trim the green beans and set aside. In a medium bowl, combine the whole-grain mustard with a pinch of kosher salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the fish fillets on both sides with kosher salt and black pepper.
Once the oil is hot, carefully place the fish fillets in the skillet and cook for 4 minutes on the first side until the fish is beginning to firm up.
Gently flip the fillets and cook for 2 more minutes. The fish is done when it flakes easily with a fork and reaches an internal temperature of 145°F.
Press the herbed bread crumb mixture onto the top of each fillet and cook for an additional 1-2 minutes until the bread crumbs are golden and crispy. Transfer the fish to a serving plate.
In the same skillet, add the remaining 1 tablespoon of olive oil over medium heat. Add the trimmed green beans and cook for 4-5 minutes, stirring occasionally, until they are tender-crisp.
Add the halved green olives to the green beans and stir in the mustard mixture. Toss everything together and cook for 1 more minute until heated through.
Serve the fish fillets with the mustard-dressed green beans and olives on the side. Garnish with lemon wedges for squeezing over the fish.
