Sage Butter Tilapia with Garlic Herb Rice and Roasted Green Beans

This elegant yet simple dish features tender tilapia fillets with a golden flour coating, finished in a rich sage butter sauce. Served alongside fragrant garlic herb rice and caramelized green beans, each bite is balanced with buttery herbs and a satisfying crunch from toasted pecans.

Perfect for a weeknight dinner that feels restaurant-worthy, this recipe comes together in under 30 minutes with minimal fuss. The combination of crispy fish, nutty rice and bright lemon makes it a family-friendly meal that’s sure to impress.

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Ingredients

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

0.5 ounce PecansView ingredient guideLike ingredientDislike ingredient

11 ounce TilapiaView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce SageView ingredient guideLike ingredientDislike ingredient

0.5 cup FlourView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Trim green beans if needed. Pick sage leaves from stems; chop leaves until you have 1 tablespoon (2 tablespoons for 4 servings). Quarter lemon. Roughly chop pecans.
2. In a small pot, combine rice, half the stock concentrates, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. While rice cooks, toss green beans on a baking sheet with a drizzle of oil, half the garlic powder, salt and pepper. Roast on top rack until tender and browned, 12-15 minutes.
4. Meanwhile, pat tilapia dry with paper towels; season generously all over with remaining garlic powder, a pinch of salt and pepper. Place flour in a medium bowl; add tilapia and press to evenly coat. Gently shake off any excess flour. Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add seasoned tilapia and cook until browned and cooked through, 4-6 minutes per side. (For 4 servings, work in batches.) TIP: It’s OK if fish breaks apart when flipping.
5. In the last minute of cooking, push tilapia to one side of pan. On empty side, add sage, half the garlic herb butter, remaining stock concentrate, ¼ cup water, ½ tablespoon plain butter and a squeeze of lemon juice (½ cup water and 1 tablespoon plain butter for 4 servings). Cook, stirring constantly, until sauce is fully combined. (For 4, remove tilapia from pan before making sauce, then add back to pan once sauce is done.) Taste and season sauce with salt and pepper if desired.
6. Once rice is done, fluff with a fork and stir in remaining garlic herb butter. Taste and season with salt and pepper if desired.
7. Divide rice, green beans and tilapia with pan sauce between plates in separate sections. Top tilapia with pecans and serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of fish?

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

Can I make this recipe gluten-free?

Substitute the flour with a gluten-free all-purpose blend or almond flour. Ensure stock concentrate is gluten-free.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan to avoid drying out the fish.