Tilapia with Green Beans Almondine

From Simple and Delicious Magazine

4 tilapia fillets (6 oz. each)
1/2 tsp. salt
1 egg
1 1/4 cups panko bread crumbs
3/4 tsp dried parsley flakes
3/4 tsp dried thyme
2 tbsp butter
1 tbsp plus 2 tsp olive oil, divided
1 tsp cornstarch
1 can (14 1/2 oz) chicken broth
4 garlic cloves, minced
4 tsp lemon juice
3/4 lb fresh green beans, trimmed
1/4 cup slivered almonds, toasted

Sprinkle fillets with salt. In a shallow bowl, whisk the egg. In another shallow bowl, combine the bread crumbs, parsley, and thyme. Dip fillets in egg, then coat with crumb mixture.

In large skillet, cook fillets in butter and 1 tbsp olive oil over medium heat for 5-6 minutes on each side or until golden brown and fish flakes easily with a fork. Remove and keep warm.

In a small bowl, combine the cornstarch, broth, garlic, and lemon juice until blended; set aside.

In the same skillet, saute beans in remaining oil until crisp-tender. Stir cornstarch mixture and pour over beans. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Sprinkle with almonds. Serve with fish.