Almond-Crusted Tilapia

2 lemons

2 tbsp olive oil

½ tsp salt

¼ tsp coarsely ground black pepper

4 (6 ounces each) tilapia fillets

¼ cup sliced natural almonds

1 small onion, chopped

1 bag (12-ounce) trimmed fresh green beans

1 package (10-ounce) sliced white mushrooms

2 tbsp water

Preparation:

Preheat oven to 425ºF. From 1 lemon, grate 1 teaspoon peel and squeeze 3 tablespoons juice; cut second lemon into wedges. In cup, mix lemon peel and 1 tablespoon juice, 1 tablespoon oil, ¼ teaspoon salt, and 1/8 teaspoon coarsely ground black pepper. Spray 13″ by 9″ glass baking dish with non-stick spray; place tilapia, dark side down, in dish. Drizzle tilapia with lemon mixture; top with almonds, pressing them on. Bake 15 minutes or until tilapia turns opaque. Meanwhile, in 12-inch skillet, heat remaining 1 tablespoon oil on medium-high 1 minute. Add onion and cook 5 to 6 minutes or until golden, stirring occasionally. Stir in green beans, mushrooms, water, ¼ teaspoon salt, and 1/8 teaspoon coarsely ground black pepper. Cook about 6 minutes or until most of liquid evaporates and green beans are tender-crisp. Toss with remaining 2 tablespoons lemon juice. Serve bean mixture and lemon wedges with tilapia. Serves: 4.