This hearty Pretzel-Crusted Fish with Green Beans and Horseradish Sauce has won the hearts of many, which is why it came back this month as an Encore recipe. The tilapia is coated in crushed Pretzel Crisps, then seared until golden brown and perfectly flaky. Lemony sautéed green beans and parsley-laced horseradish sauce make the ideal accompaniments. Try it yourself, and let us know what you think!
– Crushing the Pretzel Crisps as finely as possible will help them adhere to the fish.
– Your fish is finished cooking when a thin knife inserted meets no resistance.
1 lemon, divided
2 cloves garlic
⅛ ounce parsley, divided
10 ounces green beans
10 ounces tilapia
½ cup flour
1 ½ cups Pretzel Crisps
1 tablespoon butter
2 tablespoons mayonnaise
½ tablespoon horseradish
5 teaspoons olive oil
12″ large nonstick pan
large pan or other heavy object
Preheat oven to 400°F. Halve lemon. Mince garlic. Rinse remaining produce. Finely chop parsley leaves, discarding stems. Trim scallions, discarding roots, and cut on a diagonal into ¼-inch slices. Trim and discard ends of green beans. Pat tilapia dry with paper towel.
Heat 1 tablespoon olive oil in a large nonstick pan over medium-high heat. When oil is shimmering, add scallions and green beans and sauté, stirring, until green beans are bright green and tender, 4-5 minutes. Add garlic and half of parsley and sauté, stirring, until fragrant, 1-2 minutes more. Remove from heat and stir in juice of ½ lemon. Season with ¼ teaspoon salt and pepper as desired. Transfer to 2 serving plates and set aside.
Place flour on a large plate. Season with ⅛ teaspoon salt and pepper as desired. In a large shallow bowl, beat 1 egg. Season with ⅛ teaspoon salt and pepper as desired. Using a large pan or other heavy object, crush Pretzel Crisps in their bag (see Recipe Tip). Place on a separate large plate. Dredge tilapia in flour, shaking off excess. Dip in egg, allowing excess to drip off. Dredge in crushed Pretzel Crisps, pressing to adhere.
Wipe pan from green beans clean and add butter and 1 teaspoon olive oil over medium heat. When butter is foamy, add tilapia in a single layer and sear until golden on bottom, 2-3 minutes. Add 1 teaspoon olive oil to pan, flip fish, and cook until golden on both sides, 2-3 minutes more. Place on a baking sheet and roast in oven until fish is cooked through and opaque, 8-10 minutes (see Recipe Tip). Transfer fishto serving plates with green beans.
While tilapia cooks, in a medium bowl, stir together mayonnaise, horseradish, juice of remaining ½ lemon, and remaining parsley until fully combined. Season with ⅛ teaspoon salt and pepper as desired.
Serve pretzel-crusted fish with green beans and horseradish sauce for dipping. Dig into your terrific dinner!
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