Ingredients:
8 lemons
4 Tablespoons olive oil
2 teaspoons salt
1 teaspoon black pepper
4 tilapia fillets
1 Cup sliced unsalted almonds
2 onions, chopped
2 pounds trimmed fresh green beans
2 pounds sliced white mushrooms
8 Tablespoons water
Directions:
Preheat oven to 425 degrees. Using four lemons, grate 4 teaspoons of peel and squeeze 4 Tablespoons of juice. Cut remaining lemons into wedges. In small mixing bowl, mix lemon peel, 2 Tablespoons of oil, 1 teaspoon of the salt and all of the pepper. Spray a 13x9 glass baking dish with nonstick spray and place tilapia dark side down in dish. Drizzle lemon mixture onto tilapia and top with almonds, pressing them in. Bake 15 minutes or until tilapia turns opaque. In a large skillet, heat remaining oil on medium-high for one minute. Add onion and cook for five to six minutes or until golden, stirring occasionally. Stir in green beans, mushrooms, water and remaining salt. Cook about six minutes or until most of liquid evaporates and green beans are tender-crisp, stirring occasionally. Toss in remaining lemon juice. Serve vegetable mixture and lemon wedges with tilapia.