Roasted Tilapia with Almond-Parsley Gremolata, Green Beans &Amp; Garlic Herb Couscous

This roasted tilapia recipe is a quick and elegant way to bring the flavors of the Mediterranean to your dinner table. The fish is seasoned with a bold spice blend, then baked until perfectly flaky. A vibrant gremolata made with fresh parsley, toasted almonds, garlic and lemon adds a bright, herby finish.

On the side, you’ll find tender roasted green beans and buttery Israeli couscous, making this a complete and satisfying meal. Ready in just 30 minutes, it’s perfect for busy weeknights when you want something special without the fuss.

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Ingredients

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

11 ounce TilapiaView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

2.5 ounce Israeli CouscousView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

12 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle for 4 servings) and preheat oven to 425°F. Bring a medium pot of salted water to a boil. Wash and dry produce. Finely chop parsley. Peel and mince or grate garlic. Zest and quarter lemon (for 4, zest one lemon and quarter both). In a small bowl, combine parsley, 3 TBSP olive oil (5 TBSP for 4), a pinch of garlic, a pinch of lemon zest and lemon juice to taste. Season with salt and pepper; set aside.
2. Trim green beans if necessary; toss on one side of a baking sheet with a drizzle of olive oil, salt and pepper. Pat tilapia dry with paper towels; rub each fillet with olive oil. Season with Fry Seasoning, salt and pepper. Place on empty side of sheet. Roast on top rack until green beans are tender and tilapia is cooked through, 12-15 minutes. (For 4 servings, divide between 2 sheets; roast green beans on top rack and tilapia on middle rack.)
3. Meanwhile, once water is boiling, add couscous to pot. Cook until tender, 6-8 minutes. Drain thoroughly. Melt half the garlic herb butter (all for 4 servings) in empty pot over medium heat. Return couscous to pot and stir until coated. Taste and season with salt and pepper. Turn off heat; keep covered until ready to serve.
4. While couscous cooks, heat a medium, dry pan over medium-high heat. Add almonds and toast, stirring occasionally, until golden brown, 2-4 minutes. Turn off heat. Transfer to a cutting board; finely chop half the almonds.
5. Stir chopped almonds into bowl with gremolata. Add a small pinch of chili flakes if desired. Season with salt, pepper and a squeeze of lemon juice to taste.
6. Divide couscous, green beans and tilapia between plates. Spoon almond-parsley gremolata over tilapia. Scatter remaining almonds over green beans and top with a pinch of chili flakes if desired. Serve with any remaining lemon wedges on the side. (Tilapia is fully cooked when internal temperature reaches 145°F.)

Recipe Tips

FAQ

Can I use a different type of fish?

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

Can I substitute the couscous?

Absolutely. Quinoa, rice or orzo would be great alternatives.

How do I store leftovers?

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