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

This roasted tilapia recipe brings together flaky fish, a vibrant herbed topping and two simple sides for a satisfying meal. The tilapia is seasoned with a bold spice blend and roasted until tender, then finished with a bright gremolata made from fresh parsley, toasted almonds, garlic, lemon and olive oil.

On the side, tender roasted green beans and buttery Israeli couscous round out the plate. The gremolata adds a fresh, nutty crunch that complements the mild fish perfectly. Ready in about 30 minutes, this dish is ideal for a busy weeknight when you want something special without the fuss.

Log in to save recipes and build weekly shopping lists.

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

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

12 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Bring a medium pot of salted water to a boil. Finely chop the parsley. Peel and mince or grate the garlic. Zest the lemon, then cut it into wedges. In a small bowl, combine the parsley, 3 tablespoons olive oil (use 5 tablespoons for 4 servings), a pinch of garlic, a pinch of lemon zest and a squeeze of lemon juice. Season with salt and pepper; set aside.
2. Trim the green beans if needed. On one side of a baking sheet, toss the green beans with a drizzle of olive oil, salt and pepper. Pat the tilapia fillets dry with paper towels and rub each with olive oil. Season with 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, use two baking sheets: roast green beans on the top rack and tilapia on the middle rack.)
3. While the fish roasts, add the Israeli couscous to the boiling water and cook until tender, 6-8 minutes. Drain thoroughly and return to the pot. Add half of the garlic herb butter (use all for 4 servings) and stir until melted and the couscous is coated. Season with salt and pepper. Cover and keep warm.
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 to a cutting board and finely chop half of the almonds.
5. Stir the chopped almonds into the bowl with the gremolata. Add a pinch of chili flakes if desired. Season with salt, pepper and a 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 lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of fish?

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

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.

Can I make the gremolata ahead of time?

Yes, prepare the gremolata up to a day in advance and refrigerate. Add the almonds just before serving to keep them crunchy.