Cooking for Lent recipe: Tilapia with Lemon Vinaigrette

4 servings

- 3 tablespoons extra-virgin olive oil, divided

- 3 medium shallots, thinly sliced

- 1 medium head radicchio, cored and coarsely chopped

- 1 can (15 ounces) white or cannellini beans, drained and rinsed

- 1/3 cup fish broth or clam juice

- ¼ teaspoon plus 1/8 teaspoon kosher salt

- Freshly ground black pepper

- 4 tilapia fillets, about 4 to 6 ounces each

- 2 tablespoons flour

1. Heat 1 tablespoon olive oil in a 10-inch skillet over medium heat. Add shallots and sauté until tender, about 3 minutes. Add radicchio and sauté until wilted, about 5 minutes. Add beans and broth and stir until beans are heated through, about 5 minutes. Season with ¼ teaspoon salt and some pepper. Keep warm.

2. Meanwhile, heat remaining olive oil in a 10- to 12-inch nonstick skillet over medium-high heat. Dredge fish in flour and season with salt and pepper. Fry fillets until golden brown and just cooked through, about 3 minutes on each side. (Cook fish in two batches, if necessary, to avoid crowding in the pan.)

3. Spoon radicchio mixture over the center of plates and top with fish. Drizzle vinaigrette over the top and serve immediately.