Roasted Tilapia with Almond Parsley Gremolata and Green Beans Amandine

This roasted tilapia recipe brings together flaky fish, a zesty gremolata and two delicious sides for a complete meal. The tilapia is seasoned with a bold fry seasoning and roasted until perfectly tender, then topped with a fresh mix of parsley, toasted almonds, garlic, lemon and olive oil.

Alongside, you’ll enjoy roasted green beans with sliced almonds (green beans amandine) and buttery Israeli couscous with garlic herb butter. It’s a balanced, flavorful dinner that comes together easily in the oven.

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

0.5 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

11 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

12 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Toss green beans with 1 tablespoon cooking oil, salt and pepper. Spread on one side of the baking sheet. Roast for 10 minutes.
3. Meanwhile, in a small pot, bring 1 cup water to a boil. Add couscous and a pinch of salt. Reduce heat, cover and simmer for 8-10 minutes until tender. Drain if needed.
4. In a small bowl, mix fry seasoning with 1 tablespoon cooking oil to form a paste. Pat tilapia dry, then rub seasoning paste all over fillets.
5. After green beans have roasted 10 minutes, push them to one side and place tilapia on the other side of the baking sheet. Roast for 10-12 minutes, until fish flakes easily.
6. While fish roasts, make gremolata: finely chop parsley, mince garlic, zest and juice half the lemon. In a small bowl, combine parsley, garlic, lemon zest, sliced almonds, chili flakes and a drizzle of olive oil. Season with salt and pepper.
7. Fluff cooked couscous with a fork and stir in garlic herb butter. Slice remaining lemon into wedges.
8. Serve tilapia topped with gremolata, alongside green beans and couscous. Garnish with lemon wedges.

Recipe Tips

FAQ

Can I use a different fish instead of tilapia?

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

What can I substitute for Israeli couscous?

Regular couscous, quinoa or orzo are good substitutes. Cook according to package directions.

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.