Sage Butter Tilapia & Garlic Herb Rice

🥘 Ingredients

• black pepper
  1 tsp
• butter
  1 tbsp
• cooking oil
  2 tbsp
• flour
  ¼ cup
• garlic herb butter
  4 tbsp
• garlic powder
  2 tsp
• green beans
  10 oz
• jasmine rice
  ½ cup
• lemon
  1 unit
• pecans
  ¼ cup
• sage
  2 tbsp
• salt
  1 tsp
• tilapia
  8 oz
• veggie stock concentrate
  2 unit

🍳 Cookware

• small pot
• baking sheet
• large pan

1. 

   1

   Adjust rack to top position and preheat oven to 425°F. Wash and dry produce.
2. 

   2

   In a small pot , combine jasmine rice , half the veggie stock concentrate , 1¼%cup water, and a pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ⏱️ 15 minutes to ⏱️ 18 minutes .

   jasmine rice: ½ cup, veggie stock concentrate: 2 unit, salt: 1 tsp
3. 

   3

   While rice cooks, toss green beans on a baking sheet with a drizzle of cooking oil , half the garlic powder , salt, and black pepper . Roast on top rack until tender and browned ⏱️ 12 minutes to ⏱️ 15 minutes .

   green beans: 10 oz, cooking oil: 2 tbsp, garlic powder: 2 tsp, black pepper: 1 tsp
4. 

   4

   Meanwhile, pat tilapia dry with paper towels; season generously all over with remaining garlic powder, a pinch of salt, and pepper.

   tilapia: 8 oz
5. 

   5

   Spread flour on a plate. Dredge tilapia in flour, shaking off excess. Heat butter and half the garlic herb butter in a large pan over medium-high heat. Add tilapia and cook until golden ⏱️ 3 minutes per side. Remove fish. Add sage to pan and cook until fragrant ⏱️ 30 seconds . Return tilapia to pan, add remaining garlic herb butter, cover, and cook until fish flakes easily ⏱️ 2 minutes .

   flour: ¼ cup, butter: 1 tbsp, garlic herb butter: 4 tbsp, sage: 2 tbsp
6. 

   6

   Once rice is done, fluff with a fork and stir in remaining garlic herb butter. Taste and season with salt and pepper if desired.
7. 

   7

   Divide rice, green beans, and tilapia with pan sauce between plates in separate sections. Top tilapia with pecans and serve with remaining lemon wedges on the side.

   pecans: ¼ cup, lemon: 1 unit