One-Pan Lemon Tilapia with Red Beans and Kale

This one-pan tilapia dinner is a streamlined, vegetable-packed meal perfect for busy weeknights. By gently steaming the fish over a simmering bed of tomatoes, kidney beans and kale, the tilapia stays perfectly flaky and tender while the beans and greens soak up all the savory flavors.

A final squeeze of fresh lemon juice brightens every bite, making this dish both satisfying and refreshing. With minimal cleanup and maximum taste, it’s a go-to recipe you’ll want to make again and again.

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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

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView 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 (for 4 servings, use ½ cup water and 4 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 the heat to medium-low. Cover the pan again and simmer until the fish is cooked through and flakes easily with a fork, 8-10 minutes.
6. Squeeze the juice from one lemon wedge (two wedges for 4 servings) over the tilapia. Divide the tilapia, beans and kale among plates. Serve with the remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use frozen tilapia for this recipe?

Yes, but thaw it completely in the refrigerator overnight and pat it very dry before seasoning to ensure even cooking.

What can I substitute for kale?

Swiss chard or spinach work well. If using spinach, add it during the last minute of cooking as it wilts very quickly.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a covered pan over low heat to avoid drying out the fish.