Friday, February 19, 2010

Tilapia with Radicchio and Cannellini beans

We try to eat fish once a week but it doesn't seem to work out that way very often.  This dish is satisfying and quick. I love the combination of the crisp fish, the bitter radicchio, and the creamy beans

Tilapia with Radicchio and Cannellini beans
inspired by Everyday Italian (Food Network show)

4 fillets of tilapia
1 egg white, beaten
3/4 cup of plain bread crumbs
1 tsp of ground mustard
1/2 tsp of dried oregano
salt and pepper
1 TBS of olive oil
1 small onion, finely chopped
1 garlic clove, minced
1/2 cup of white wine
1 small head of radicchio, cored and shredded
1 can of cannellini beans, drained and rinsed
1 lemon, zested and juiced
1/4 cup of chopped fresh parsley
1/4 cup of olive oil
1/2 tsp of salt and pepper

Preheat oven to 425 degrees.  Combine bread crumbs, mustard, oregano, 1/2 tsp of salt and pepper.  Dip Tilapia in egg white then coat in bread crumbs, repeat with all fillets.  Place fish on baking sheet fitted with a roasted rack.  This will ensure that your fish is crispy on both sides.  Bake for 12-15 minutes or until the fish is firm.  Heat 1 TBS of oil in large pan over medium heat.  Cook onions and garlic with 1/2 tsp of salt until soft.  De-glaze pan with wine.  Add the radicchio and a pinch more salt and pepper.  Once the radicchio starts to wilt add the beans.  Simmer for 15-20 minutes.  Combine lemon zest and juice, parsley, salt and pepper in blender.  Pulse to chop and combine.  Stream in remaining olive oil.  Place fish over bed of radicchio and beans, top with lemon parsley sauce.  Enjoy!

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