Tilapia with Lemon Vinaigrette

This was surprisingly delicious and full of yummy flavors that complemented each other very well!

Tilapia with Lemon Vinaigrette

8 tablespoons extra-virgin olive oil

1 small yellow onion, diced

1 large head radicchio, coarsely chopped

1 (15-ounce) can cannellini beans, drained and rinsed

1/3 cup vegetable broth (I used water)

Salt and freshly ground black pepper

4 (5 to 6-ounce) tilapia fillets

All-purpose flour, for dredging

Lemon Vinaigrette, recipe follows

Heat 2 tablespoons of oil in a heavy large skillet over medium heat.  Add the onions and sauté until golden brown.  Add the radicchio and sauté until wilted, about 5 minutes.  Add the beans and broth, and cook until the beans are heated through, stirring often, about 5 minutes.  Season the radicchio mixture to taste, with salt and pepper.

Meanwhile, heat 3 tablespoons oil in a 14-inch (or two smaller) nonstick frying pan over medium-high heat.  Sprinkle the fillets with salt and pepper.  Dredge the fillets in flour to coat completely.  Shake of the excess flour and fry 2 fillets in each pan until they are golden brown and just cooked through, about 3 minutes per side.

Spoon the radicchio mixture over the center of the plates. Top with the fillets.  Drizzle the vinaigrette over and serve immediately.

Lemon Vinaigrette

1/4 cup fresh lemon juice

1/4 cup lightly packed fresh Italian parsley leaves

2 cloves garlic

2 teaspoons finely grated lemon zest

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/3 cup extra-virgin olive oil

Blend the lemon juice, parsley, garlic, lemon zest, salt and pepper in a blender.  With the machine running, gradually blend in the oil.  Season the vinaigrette, to taste, with more salt and pepper.

Recipe adapted slightly from Giada De Laurentiis