Dinner

Tilapia Meuniere with Green Beans and Potatoes

Cooking method:

Ninja® Foodi™ Digital Air Fry Oven
  • Prep time: 10 mins
  • Total time: 30 mins
  • Skill medium
  • Serves 6 people

Tilapia Meuniere with Green Beans and Potatoes

TIP: You can use and firm, mild white fish in place of the tilapia-sole, cod, or flounder, for instance.

Allergies

Tip: Allergy Advice

This dish contains the following allergens: Fish, Dairy

Ingredients

  • 10 oz yukon gold potatoes, sliced 1/4 inch thick
  • 5 tablespoons unsalted butter, melted, divided
  • 1 teaspoon kosher salt or 1/2 teaspoon fine salt, divided
  • 4 (8 oz) tilapia filets
  • 1/2-pound green beans, trimmed
  • juice of 1 lemon
  • 2 tablespoons chopped fresh parsley

Cooking mode

When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions while you cook!

Method

  • Step 1

    Place the potatoes in a large bowl. Drizzle with 2 tablespoons of butter and 1/4 teaspoons of kosher salt. Place on the sheet pan.  

  • Step 2

    Select AIR ROAST, set temperature to 375 F, and set time to 20 minutes. Select START/PAUSE to begin preheating.  

  • Step 3

    Once the unit has preheated, slide the pan into the oven.  

  • Step 4

    While the potatoes cook, salt the fish filets on both sides with 1/2 teaspoon of kosher salt. Place the green beans in the potato bowl and toss with the remaining 1/4 teaspoon of kosher salt and one tablespoon of butter.  

  • Step 5

    After 10 minutes, remove the pan from the oven and move the potatoes to one side. Place the fish filets in the center of the pan and add the green beans on the other side. Drizzle the fish with 2 tablespoons of butter. Return the pan to the oven and continue cooking.  

  • Step 6

    When cooking is complete, the fish should flake apart with a fork. The beans should be tender and starting to crisp. Remove the pan from the oven period to serve, drizzle the lemon juice over the fish, and sprinkle the parsley over the fish and vegetables.