Tilapia with Lemon Vinaigrette

Tilapia  with Lemon Vinaigrette

8 T olive oil
3 shallots, thinly sliced
1 large head radicchio, coarsely chopped
1 (15 oz) can cannelloni beans, drained and rinsed (or great northern if you can't find)
1/3 C vegetable broth
Salt and freshly ground pepper
6 (5-6oz) tilapia fillets
Flour for dredging
Lemon Vinaigrette (recipe follows)

Heat 2 T of oil in a heavy skillet over medium heat.  Add the shallots and sauté until tender, about 2 minutes.  Add the radicchio and sauté until wilted, about 2 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 T  of oil in a nonstick fry pan over medium-high heat.  Sprinkle the fillets with salt and pepper.  Dredge the fillets in flour to coat completely.  Shake off the excess flour and fry fillets until they are golden brown and just cooked through, about 3 minutes per side.

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

Lemon Vinaigrette:
2 t finely grated lemon zest
¼ C fresh lemon juice
¼ C lightly packed fresh Italian parsley leaves
2 cloves garlic
½ t salt
¼ t freshly ground pepper
1/3 C extra virgin olive oil
Blend the lemon juice, parsley, lemon zest, garlic, 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.

**This is one of our all time favorite meals, for everyone. Hans requests it for his birthday. Truman and Gray eat 2 pieces of fish and Rock devours the beans.  Josie & Chloe like it.  It doesn't look all that impressive, but it is delish and pretty healthy, especially is if you cut down the oil in the frying and in the vinaigrette (just add a little water instead of some of the oil, makes it a little more runny, but the flavor is still there!)
*A little funny note, this is from the very first Giada De Laurentiis show I saw, Everyday Italian, on an airplane on our way home from Vermont, and I've been making it ever since.
*Served with a simple salad of spring mix, butternut squash,  toasted almonds, a crumbled lemon cheese and a simple vinaigrette. It was made up, but yummy.