Roasted Tilapia with Almond-Parsley Gremolata and Green Beans
Pan-seared tilapia topped with a bright almond-parsley gremolata alongside roasted green beans and garlic herb cauliflower rice. The gremolata combines fresh parsley, toasted almonds, lemon zest and olive oil for a Mediterranean-inspired finish that brightens the mild fish. Perfect for weeknight dinners when you want something healthy yet flavorful. The cauliflower rice option makes it low-carb friendly, while the Israeli couscous provides a heartier grain alternative.
Ingredients
- 1 unit lemon, zested and quartered
- 1 clove garlic, minced or grated
- ¼ ounce parsley, finely chopped
- 6 ounce green beans, trimmed
- 11 ounce tilapiacod1:1pescatariangluten-free
similar mild white fish
- 1 tablespoon fry seasoning
- 2 ½ ounce Israeli couscousquinoa1:1gluten-free
cook 15 minutes instead of 6-8
- 2 tablespoon garlic herb butter
- ½ ounce sliced almonds
- 1 teaspoon chili flakes(optional)
- salt
- pepper
- 12 teaspoon olive oil
- 12 ounce cauliflower rice
- 1 teaspoon cooking oil
Instructions
- 1
Adjust rack to top position and preheat oven to 425 degrees
- 2
Bring a medium pot of salted water to a boil
- 3
Wash and dry all produce
- 4
Finely chop parsley and mince or grate garlic
- 5
Zest and quarter lemon
- 6
Combine parsley, olive oil, garlic, lemon zest and lemon juice in small bowl
- 7
Season gremolata with salt and pepper and set aside
- 8
Trim green beans and toss with olive oil, salt and pepper on one side of baking sheet
- 9
Pat tilapia dry and rub with olive oil
- 10
Season tilapia with fry seasoning, salt and pepper
- 11
Place tilapia on empty side of baking sheet
- 12
Roast until green beans are tender and tilapia is cooked through, 12-15 minutes
- 13
Add couscous to boiling water and cook until tender, 6-8 minutes
- 14
Drain couscous thoroughly and return to pot
- 15
Add garlic herb butter to couscous and stir until melted and coated
- 16
Season couscous with salt and pepper
- 17
Heat oil in medium pot over medium-high heat
- 18
Add cauliflower rice, salt and pepper
- 19
Cook cauliflower rice, stirring occasionally, until tender, 6-8 minutes
- 20
Heat dry pan over medium-high heat and toast almonds until golden, 2-4 minutes
- 21
Transfer almonds to cutting board and finely chop half
- 22
Stir chopped almonds into gremolata
- 23
Add chili flakes to gremolata if desired
- 24
Season gremolata with salt, pepper and lemon juice to taste
- 25
Divide couscous, green beans and tilapia between plates
- 26
Spoon gremolata over tilapia
- 27
Sprinkle remaining almonds over green beans with chili flakes if desired
- 28
Serve with remaining lemon wedges
Tips
Pat tilapia completely dry before seasoning to ensure proper browning and prevent steaming.
Toast almonds in a dry pan and watch carefully as they can burn quickly once they start browning.
Make gremolata ahead of time to let flavors meld, but add almonds just before serving to maintain crunch.
Good to Know
Store leftovers in refrigerator for up to 2 days. Keep gremolata separate to maintain freshness.
Gremolata can be made up to 1 day ahead without almonds. Add almonds just before serving.
Serve immediately while tilapia is hot and almonds are crunchy.
Common Mistakes
Pat tilapia completely dry to avoid steaming instead of browning.
Watch almonds carefully when toasting to avoid burning.
Substitutions
Gluten-Free Swaps
Nut-Free Alternatives
General Alternatives
FAQ
Can I use frozen tilapia fillets?
Yes, thaw completely and pat very dry before seasoning. Cooking time may increase by 2-3 minutes.
What if I don't have fry seasoning?
Mix equal parts paprika, garlic powder, and onion powder with a pinch of cayenne for similar flavor.
How long will the gremolata keep?
Store covered in refrigerator for up to 3 days, but add almonds just before serving to maintain texture.