Oven-Roasted Tilapia with Almond Gremolata and Green Beans

This oven-roasted tilapia recipe brings together flaky white fish and a bright, nutty gremolata made with fresh parsley, lemon and toasted almonds. The fish is seasoned simply and roasted until tender, then topped with the gremolata for a burst of flavor. On the side, tender roasted green beans and your choice of fluffy rice or chewy couscous complete the meal.

Whether you’re cooking for a family or just for yourself, this dish is easy to customize. Make both rice and couscous to please everyone at the table. It’s a balanced, satisfying dinner that’s simple to prepare and full of vibrant flavors.

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

0.75 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

22 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425°F. If making couscous: bring a medium pot of salted water to a boil. If making rice: in a small pot, combine rice, 1¼ cups water (2¼ cups for 4) and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook, covered, until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. Wash and dry produce. Finely chop parsley. Peel and mince or grate garlic. Zest and quarter lemon (for 4 servings, zest one lemon and quarter both). Trim green beans if necessary. In a small bowl, combine parsley, 3 TBSP olive oil, a pinch of garlic, a pinch of lemon zest and a squeeze of lemon juice (5 TBSP olive oil and a big squeeze of lemon juice for 4). Season with salt and pepper; set aside.
3. Toss green beans 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. (For 4 servings, place on a second baking sheet.) Roast on top rack until green beans are tender and tilapia is cooked through, 12-15 minutes. (For 4, roast green beans on top rack and tilapia on middle rack.)
4. Once water is boiling, add couscous to pot. Cook until tender, 6-8 minutes. Drain thoroughly and return to pot. Add half the garlic herb butter; stir until butter has melted and couscous is coated. Taste and season with salt and pepper. Turn off heat; keep covered until ready to serve.
5. Heat a medium dry pan over medium-high heat. Add almonds and toast, stirring occasionally, until golden brown, 2-4 minutes (watch carefully to avoid burning!). Turn off heat; transfer to a cutting board.
6. Finely chop half the almonds. To bowl with gremolata, add chopped almonds and as many chili flakes as you like. Season with additional salt and pepper if desired.
7. Fluff rice (if using) with a fork; stir in remaining garlic herb butter. Divide tilapia, green beans and your choice of rice or couscous between plates. Spoon almond gremolata over fish. Sprinkle remaining almonds and any remaining chili flakes over green beans. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute tilapia with other white fish fillets such as cod, haddock or sole. Adjust cooking time as needed based on thickness.

Can I make this recipe gluten-free?

Absolutely! Use gluten-free couscous or substitute with quinoa. The rest of the ingredients are naturally gluten-free. Check the Fry Seasoning label to ensure it’s gluten-free.

How do I store leftovers?

Store leftover tilapia, green beans and grains separately in airtight containers in the refrigerator for up to 2 days. Reheat gently in the oven or microwave.