Pretzel-Crusted Fish with Green Beans and Horseradish Sauce
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Ingredients & Equipment
What we send
- 2 clovesgarlic
- 1/8 ounceparsley
- 10 ouncesgreen beans
- 10 ouncestilapia
- 1/2 cupflour
- 1 1/2 cupPretzel Crisps
- 2 packetsunsalted butter
- 2 tablespoonsmayonnaise
- 1/2 tablespoonhorseradish
What You’ll Need
- 12" large nonstick pan
- large pan or other heavy object
- baking sheet
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.
Sauté Green Beans
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. 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. Transfer fish to serving plates with green beans.
Make Horseradish Sauce
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!