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

This roasted tilapia recipe is all about bright, fresh flavors and simple preparation. The fish is seasoned with a savory spice blend and baked until perfectly flaky, then finished with a vibrant gremolata made from parsley, toasted almonds, garlic, lemon and olive oil. It’s a light yet satisfying dish that comes together in under 30 minutes.

On the side, you’ll find tender roasted green beans and buttery Israeli couscous infused with garlic herb butter. The combination of textures-from the crunchy almonds to the fluffy couscous-makes every bite interesting. This meal is perfect for a busy weeknight when you want something healthy and delicious without a lot of 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. Preheat the oven to 425°F (220°C) with a rack in the top position. Bring a medium pot of salted water to a boil. Wash and dry all produce. Finely chop the parsley. Peel and mince or grate the garlic. Zest the lemon, then cut it into quarters. In a small bowl, combine the parsley, 3 tablespoons olive oil (use 5 tablespoons for 4 servings), a pinch of the garlic, a pinch of lemon zest and a squeeze of lemon juice to taste. Season with salt and pepper and set aside.
2. Trim the green beans if needed, then toss them on one side of a baking sheet with a drizzle of olive oil, salt and pepper. Pat the tilapia fillets dry with paper towels and rub each with olive oil. Season the fish with the fry seasoning, salt and pepper. Place the fillets on the empty side of the baking sheet. Roast on the top rack until the green beans are tender and the tilapia is cooked through, 12-15 minutes. (For 4 servings, divide the ingredients between two baking sheets; roast the green beans on the top rack and the tilapia on the middle rack.)
3. While the fish and green beans roast, add the Israeli couscous to the boiling water and cook until tender, 6-8 minutes. Drain thoroughly. In the same pot, melt half of the garlic herb butter (use all for 4 servings) over medium heat. Return the drained couscous to the pot and stir until well coated. Season with salt and pepper to taste. Keep covered off the heat until ready to serve.
4. Heat a medium dry pan over medium-high heat. Add the sliced almonds and toast, stirring occasionally, until golden brown, 2-4 minutes. Transfer the almonds to a cutting board and finely chop half of them.
5. Stir the chopped almonds into the bowl with the gremolata. Add a small pinch of chili flakes if desired. Season with salt, pepper and an extra squeeze of lemon juice to taste.
6. Divide the couscous, green beans and tilapia among plates. Spoon the almond-parsley gremolata over the tilapia. Scatter the remaining whole almonds over the green beans and top with a pinch of chili flakes if desired. Serve with the 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 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 microwave or oven to avoid overcooking the fish.