Roasted Tilapia with Almond Parsley Gremolata, Green Beans and Garlic Herb Couscous

This roasted tilapia recipe brings together flaky fish, a vibrant almond-parsley gremolata and perfectly roasted green beans for a satisfying meal. The gremolata, made with fresh parsley, toasted almonds, garlic, lemon and olive oil, adds a bright, nutty finish to the seasoned tilapia.

On the side, buttery Israeli couscous rounds out the plate, making this a complete dinner that’s both elegant and easy enough for a weeknight. Ready in under 30 minutes, it’s a seafood dish you’ll want to make again and again.

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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.

Recipe Tips

FAQ

Can I use a different type of fish?

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

What can I use instead of Israeli couscous?

Regular couscous, quinoa or orzo would work well. Cook according to package directions and toss with garlic herb butter.

How do I store leftovers?

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