- 12 ounces green beans, trimmed
- Kosher salt
- 4 6-ounce tilapia fillets
- Freshly ground pepper
- 3/4 cup all-purpose flour
- 1/4 teaspoon paprika, plus more for sprinkling
- 2 large eggs
- 1/4 cup vegetable oil
- 1 1/4 cups low-sodium chicken broth
- 1/4 cup whole milk
- 2 tablespoons cream cheese
- 1 tablespoon chopped fresh parsley
Place the green beans in a microwave-safe dish. Add 1/4 cup water and 1/2 teaspoon salt, cover loosely with plastic wrap and microwave until tender, about 5 minutes.
Meanwhile, sprinkle the fish all over with 1/2 teaspoon salt, and pepper to taste. Combine the flour and paprika in a shallow dish. Beat the eggs in another dish. Dip each fish fillet in the eggs, then dredge in the flour mixture, turning to coat. Reserve the flour mixture.
Heat 3 tablespoons vegetable oil in a skillet over medium-high heat. Working in batches, fry the fish until cooked through, 3 to 4 minutes per side. Transfer to a plate and tent with foil. Wipe out the skillet.
Heat the remaining 1 tablespoon vegetable oil in the skillet over medium-high heat. Whisk in 3 tablespoons of the reserved flour mixture, then add the chicken broth and 1/4 cup water; bring to a boil, whisking. Add the milk, cream cheese and parsley; cook, whisking, until slightly thickened, about 2 minutes. Season with salt and pepper.
Divide the fish among plates. Top with the sauce and sprinkle with paprika. Serve with the green beans.
Per serving: Calories 401; Fat 16 g (Saturated 4 g); Cholesterol207 mg; Sodium 659 mg; Carbohydrate 24 g; Fiber 3 g; Protein 43 g
Photograph by Christopher Testani