Almond Tilapia And Peas-and-carrots Rice

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 3/4 cups chicken broth
• 2 tablespoons butter
• 1 cup long-grain rice
• 2 carrots, finely chopped
• 1 cup frozen peas
• 3 scallions, finely chopped
• 1/3 cup chopped flat leaf parsley (a generous handful)
• 3 tablespoons fresh dill, chopped
• 1 tablespoon extra virgin olive oil (evoo)
• 24 ounces tilapia fillets
• salt and pepper
• flour, for dusting
• 1/2 lemon
• 1/4 cup toasted almonds or 1/4 cup slivered almonds, toasted

Recipe

• 1 in a medium saucepan, bring the broth and 1 tablespoon butter to a boil.
• 2 stir in the rice and carrots, cover the pan and simmer for 12 minutes. stir in the peas and scallions and cook for 4 minutes.
• 3 remove from the heat and fluff with a fork. stir in the parsley and dill.
• 4 while the rice cooks, in a large skillet, melt the remaining 1 tablespoon butter in the evoo, 1 turn of the pan.
• 5 season the fish with salt and pepper and dust lightly with flour. add the fish to the skillet and cook, turning once, until golden and firm, 3 to 4 minutes on each side.
• 6 squeeze the lemon over the cooked fish. top with the nuts and serve with the veggie rice.