- 4 medium white fish filets
- 1 cup brown rice
- 2-3 oz. almonds
- 1/2 bunch scallions, finely sliced
- 1/2 lb. fresh green beans
- 1 medium lemon
- 1/2 tsp. paprika
- 1 pinch salt and pepper, to taste
- 4 Tbsp. olive oil, divided
- Wash and dry all produce. Preheat oven to 350º F.
- Cut green beans into bite-size pieces, about 1/2". Remove ends from scallions and slice thin. Cut lemon in half and juice. Grind almonds by placing them in a zip-top bag and crushing them with the bottom of a cup or glass. You can also use a food processor.
- In a medium pot, heat 1 Tbsp. oil on high until shimmering. Add rice and sauté until lightly toasted and aromatic (1-2 minutes). Add 1 3/4 cups water and salt. Bring to a boil. Cover, reduce heat to low and simmer until rice is tender and water is absorbed (20-25 minutes). Fluff with a fork.
- Mix scallions, lemon juice, 3 Tbsp. olive oil, salt, and pepper in a small jar or bowl. Set aside.
- Season fish filets with salt, pepper, and paprika (optional) on both sides. Place crushed almonds on a plate and roll filets on almonds. Press firmly on the fish for better coverage. Coat all filets and set aside. Reserve leftover almonds.
- Heat 1 Tbsp. oil in a large sauté pan over medium heat. Add fish and cook for 2-3 min. per side until golden and aromatic. Transfer fish to an oven-safe dish or baking sheet and finish cooking in the oven for 8-10 minutes. Without cleaning the pan, add another 1 Tbsp. of olive oil and heat. Add green beans and sauté for 2-3 min. and season with salt and pepper to taste. Add leftover almond pieces to pan and sauté another 3-6 min. until veggies are tender and almonds smell toasted.
- Serve veggies, rice and fish. Drizzle with the scallion vinaigrette! Enjoy!
This crispy, flavorful and healthy dish will not disappoint! It's crunchy, simple, and drizzled with a scallion vinaigrette to maximize flavor. This recipe was originally designed for East Side Table's Community Cooks Meal Box program, which packs and distributes food boxes with fun recipes to Twin Cities community members.
Share this Recipe