One-Pan Lemon Tilapia with Red Beans and Kale

This one-pan tilapia dinner is a streamlined, veggie-packed dish that’s perfect for busy weeknights. By gently steaming the fish over a simmering bed of tomato, kidney beans and kale, you ensure the tilapia stays perfectly flaky and tender. The whole meal comes together in a single skillet, making cleanup a breeze.

A squeeze of fresh lemon juice at the end brightens all the flavors, tying together the savory beans, earthy kale and delicate fish. Serve with extra lemon wedges on the side for a burst of citrus in every bite.

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Ingredients

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Kidney BeansView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve, peel and thinly slice the onion. Peel and mince or grate the garlic. Dice the tomato into ½-inch pieces. Drain and rinse the kidney beans. Remove and discard any large stems from the kale. Quarter the lemon.
2. Pat the tilapia dry with paper towels; season generously all over with salt and pepper. Set aside.
3. Heat a large drizzle of oil in a large pan over medium-high heat. Add the onion and cook, stirring occasionally, until softened, 3-5 minutes. Add the garlic and cook until fragrant, 30-60 seconds. Add the tomato, beans, stock concentrates, ¼ cup water and 2 tablespoons butter. Stir to combine. Bring to a simmer.
4. Once the mixture is simmering, add the kale. Cover the pan with a lid. Cook, stirring occasionally, until the kale has wilted, 2-3 minutes. Taste and season with salt and pepper.
5. Place the tilapia over the beans and kale. Reduce heat to medium-low. Cover the pan with a lid; simmer until the fish is cooked through and easily flakes with a fork, 8-10 minutes.
6. Squeeze the juice from one lemon wedge over the tilapia. Divide the tilapia and red beans and kale between plates; serve with the remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use frozen tilapia for this recipe?

Yes, just thaw it completely in the refrigerator overnight and pat dry before seasoning.

What can I substitute for kidney beans?

Cannellini or black beans work well in place of kidney beans.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave.