For a bistro-style fish dinner that's easy enough to make any weeknight, serve up this crispy tilapia with red potatoes and fresh green beans.
What You Need
Original recipe yields 4 servings
1 lb. new potatoes
3/4 lb. fresh green beans, trimmed
1/4 cup flour
1/4 cup KRAFT Shredded Parmesan Cheese, divided
1/4 cup KRAFT Tuscan House Italian Dressing, divided
4 tilapia fillets (1 lb.)
1 Tbsp. olive oil
1/4 cup pitted black olives
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Let's Make It
Cook potatoes in large saucepan of boiling water 15 min. or just until tender, adding beans to the boiling water for the last 3 min.
Meanwhile, mix flour and 2 Tbsp. cheese in pie plate. Brush 1 Tbsp. dressing evenly onto fish. Dip fish, 1 fillet at a time, in flour mixture, turning to evenly coat both sides of each fillet.
Heat oil in large nonstick skillet on medium-high heat. Add fish; cook 3 to 4 min. on each side or until fish flakes easily with fork. Remove from skillet; cover to keep warm.
Drain vegetables. Cut potatoes in half; place in large bowl. Add beans, olives, remaining cheese and remaining dressing; mix lightly. Serve with fish.
To make this dish more like a traditional niçoise dish, add 1 cup cherry tomatoes and 2 halved hard-cooked eggs to the drained cooked vegetables along with the beans, olives, remaining cheese and remaining dressing.
Prepare as directed, substituting 4 small boneless skinless chicken breasts for the fish, and increasing the cook time to 6 min. on each side or until chicken is done (165°F).
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 33g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.