Tilapia with Green Beans

2 tablespoons all-purpose flour

2 teaspoons chopped fresh oregano, plus more for sprinkling

2 tablespoons chopped fresh parsley

Kosher salt and freshly ground pepper

4 (6-ounce) tilapia fillets

4 tablespoons unsalted butter

½ pound haricots verts (thin green beans)

1 clove garlic, peeled and chopped

1 cup grape or cherry tomatoes, halved

Juice of 1 lemon

¼ cup water

Combine the flour, the 2 teaspoons oregano and the 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 3 tablespoons of the butter in the skillet, then add two fillets and cook until golden brown on the bottom, about 4 minutes. Gently flip and cook through, 1 to 2 more minutes. Transfer to a plate, and keep warm. Repeat with the remaining fillets.

Add the green beans and garlic to the skillet, and cook about 2 minutes. Season with salt and pepper, then add the tomatoes and cook until just softened, about 1 minute. Stir in the lemon juice and water, then cover and cook until the beans are tender, about 3 more minutes. Remove from the heat, and stir in the remaining 1 tablespoon butter until just melted.

Divide the fish and vegetables among plates. Sprinkle with oregano.

Serves four.

“Food Network Magazine Great Easy Meals” (2001 Hyperion)