Crunchy Nile Perch With Green Beans







A recipe allowed in a / diet.

For a light and healthy meal, pick up some fish fillets - Nile perch will do nicely -, cover them with a tasty mayo, lime, and onion mixture and bake them. Then blanch some green beans before cooking them in butter. Pretty easy to make, don’t you think?

Nutritional Chart

Calories: 830 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 55 g
  • 59 g
  • 22 g

Ingredients Needed for Crunchy Nile Perch With Green Beans

For the mayo mixture:

2 tablespoons of light mayonnaise
1 tablespoon lime juice
1 tablespoon onion powder

Cooking the fish:

9 ounces of Nile perch fillet
1 tablespoon breadcrumbs
2 tablespoons of melted butter

Cook the green beans:

3 ounces of frozen green beans
1 ounce butter
1 lemon slice, halved (for garnishing)

How to Make Crunchy Nile Perch With Green Beans

  1. For the mayo mixture:
    Add the mayo, lime juice, and onion powder in a smaller bowl. Season with salt and pepper and mix.
  2. Cooking the fish:
    Add the fillets to a 5 x 5-inch baking dish, cover them with mayo mixture using a kitchen brush, sprinkle breadcrumbs, add the melted butter, and bake for 20 minutes at 425⁰F/220⁰C.
  3. Cook the green beans:
    Fill a medium-sized cooking pot halfway with water, bring it to a rolling boil, add the frozen green beans, and cook them for 2-3 minutes while stirring. Transfer them immediately to an iced water-filled bowl. Keep them there for 2 minutes.
  4. Melt the butter in a skillet over low heat, add the green beans, season with salt and pepper, and cook for 2-3 minutes while stirring.
  5. Serve the fillets on a bed of cooked green beans, garnished with lemon.

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2 thoughts on “Crunchy Nile Perch With Green Beans”

    1. Hi, Lorena. As a rule of thumb, we’re doing our best to record in detail the whole process. So this time we don’t cover it. Also, we brush only the upper side of each fillet.

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