Almond Crusted Tilapia with Griddled Courgette

Ingredients

• 5 1/2 oz (150 g) tilapia
• 7 oz (200 g) courgette
• 1 3/4 oz (50 g) plain Greek yogurt, 0%
• 5 1/2 oz (150 g) green beans
• 3/4 oz (20 g) almonds
• 1/2 oz (15 g) parmesan
• 1 tsp (3 g) sumac
• 2 (6 g) garlic cloves
• 2 tsp (10 ml) extra-virgin olive oil
• 1 tbsp (15 ml) lemon juice
• 1 tbsp (3 g) fresh chives
• 1 oz (30 g) endive leaves

Tap an ingredient to tick it off. Doubling changes the amounts, not the nutrition panel — that stays per serving.

Method

1. Heat the oven to 200°C (400°F), dry the tilapia, coat one side with the Greek yogurt; griddle the courgette ribbons and green beans dry 5 minutes, until golden striped.
2. Chop the almonds coarse with the parmesan, garlic and sumac; press the yogurt side in.
3. Warm the olive oil in an 8-inch (20 cm) ovenproof pan, lay the fillets crumb side down 3 minutes, until the crust sets.
4. Turn and give the oven 5 minutes, until the fish parts at a fork.
5. Snip the chives, squeeze the lemon juice over.
6. Eat at once, with the endive leaves.