Beautiful Tilapia with Garlic Green Beans

Welcome to Jelly Bean Day and Earth Day and my personal favorite, Fabulous Friday. Originally, today appeared on my meal planner as Fish Friday, but that just didn’t have the appeal I was looking for.

Fabulous Friday sounds so much better. Fabulous because it’s the start of the weekend with all the freedoms that implies. Fabulous because it’s a day to remember that the Lord so loves the world, He offered himself up for the forgiveness of our transcriptions. I suppose we could have called it Freedom Friday or Forgiveness Friday, but I think Fabulous Friday pretty much says it all.

I can’t make a meal out of Jelly Beans. But I can build a Fabulous Friday Supper with all the bounties from the earth. Enjoy!

Tilapia with Garlic Green Beans
1/2 lb thin Green Beans
1 tablespoon fresh Oregano
2 tablespoons fresh Parsley
2 Garlic Cloves
1 cup Grape Tomatoes
4 tablespoons Flour
Kosher Salt to taste
Fresh Black Pepper to taste
4 (6-oz) Tilapia Fillets
5 tablespoons Butter, divided
Italian Seasoning to taste
1 Lemon
1/4 cup Chicken Stock

Rinse green beans under cold water to thaw completely. Pat dry and set aside.

Chop oregano and parsley, set aside. Peel and finely mince garlic, set aside. Cut tomatoes in half, set aside. Combine the flour, oregano and parsley in a shallow dish. Season with salt and pepper.

Place a large skillet over medium-high heat. Dredge the fish in the flour mixture, shaking off the excess. Melt 2 tablespoons butter in the skillet, then add fillets. Season fish with Italian Seasoning and cook until golden brown on the bottom, about 4 minutes. Flip, season and cook through, about 2 minutes more. Transfer to a plate and keep warm.

Add 2 more tablespoons of butter, the green beans and garlic to the skillet and sauté for about 2 minutes. Season with salt and pepper, then add the tomatoes and cook until just softened, about 1 more minute. Juice lemon directly into the pan. Add 1/4 cup of chicken stock to create a burst of steam. Stir the liquids, then cover and cook until the green beans are tender, about 3 more minutes.

Remove from the heat and stir in the remaining 1 tablespoon butter until just melted. Push green beans to one side of the skillet. Return fillets to the other side. Cover and let simmer in the residual heat for about a minute. Serve directly from the pan.

Serve with warm bread, sweet butter and a crisp white wine for a delicious Friday Night supper.