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 Cook Crunchy Nile Perch With Green Beans
- For the mayo mixture:
Add the mayo, lime juice, and onion powder in a smaller bowl. Season with salt and pepper and mix.
- 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.
- 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.
- 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.
- Serve the fillets on a bed of cooked green beans, garnished with lemon.