Roasted Tilapia with Almond Parsley Gremolata and Garlic Herb Couscous

This roasted tilapia dish brings together tender, flaky fish with a vibrant Italian-inspired gremolata made from fresh parsley, toasted almonds, garlic, lemon and olive oil. The bright, herbaceous topping perfectly complements the mild, seasoned fish.

On the side, you’ll find sweet roasted carrots and buttery Israeli couscous infused with garlic herb butter. It’s a balanced, satisfying meal that comes together easily in the oven, making it ideal for a busy weeknight.

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Ingredients

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

0.5 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

11 ounce TilapiaView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Peel and slice the carrots into ½-inch thick rounds. Toss with a drizzle of olive oil, salt and pepper. Spread on one side of the baking sheet.
3. In a small pot, bring 1 cup of water to a boil. Add the Israeli couscous and a pinch of salt. Reduce heat to low, cover and simmer for 8-10 minutes until tender. Drain if needed and stir in the garlic herb butter. Keep warm.
4. Pat the tilapia fillets dry with paper towels. Rub both sides with the fry seasoning. Place the fillets on the other side of the baking sheet with the carrots.
5. Roast the carrots and fish for 10-12 minutes, until the fish is opaque and flakes easily with a fork and the carrots are tender.
6. While the fish roasts, make the gremolata: Finely chop the parsley leaves. Toast the sliced almonds in a dry skillet over medium heat for 2-3 minutes until golden. Zest and juice the lemon. Mince the garlic clove. Combine parsley, almonds, lemon zest, lemon juice, garlic, chili flakes and a drizzle of olive oil in a small bowl. Season with salt and pepper to taste.
7. Serve the tilapia and carrots over the garlic herb couscous. Spoon the gremolata over the fish. Enjoy immediately.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, any mild white fish like cod, haddock or barramundi works well. Adjust cooking time as needed.

What can I substitute for Israeli couscous?

Regular couscous, quinoa or orzo are good alternatives. Cook according to package directions.

Can I make the gremolata ahead of time?

Yes, but add the almonds just before serving to keep them crunchy. Store in the refrigerator for up to a day.