Lemon Herb Tilapia Green Beans (Printable)

Tender tilapia and fresh green beans roasted in a lemon-herb marinade for a light, flavorful meal.

# What You'll Need:

→ Fish & Marinade

01 - 4 tilapia fillets (5–6 oz each)
02 - 2 tablespoons olive oil
03 - 1 large lemon, zested and juiced
04 - 2 cloves garlic, minced
05 - 1 teaspoon dried oregano
06 - 1 teaspoon dried thyme
07 - 1 teaspoon dried parsley
08 - ½ teaspoon salt
09 - ¼ teaspoon freshly ground black pepper

→ Vegetables

10 - 12 oz fresh green beans, trimmed
11 - 1 tablespoon olive oil
12 - ½ teaspoon salt
13 - ¼ teaspoon black pepper

→ Garnish

14 - Fresh parsley, chopped
15 - Lemon wedges

# How to Make It:

01 - Preheat the oven to 425°F. Line a large sheet pan with parchment paper or foil.
02 - Whisk together olive oil, lemon zest, lemon juice, garlic, oregano, thyme, parsley, salt, and pepper in a small bowl.
03 - Pat tilapia fillets dry and arrange on one side of the prepared sheet pan. Brush fillets generously with the lemon-herb marinade.
04 - In a mixing bowl, toss green beans with olive oil, salt, and pepper. Spread in a single layer on the opposite side of the sheet pan.
05 - Roast in the preheated oven for 18 to 20 minutes, until the tilapia is opaque and flakes easily with a fork, and green beans are tender-crisp.
06 - Sprinkle chopped fresh parsley over the fish and green beans. Serve with lemon wedges.

# Expert Advice:

01 -
  • Everything cooks on one pan, so cleanup is almost nonexistent and you can actually relax after dinner.
  • The lemon-herb marinade brightens the mild tilapia without overpowering it, making even picky eaters happy.
  • Its ready in thirty minutes flat, which means you can have a real meal on the table even on the busiest nights.
02 -
  • Dont skip patting the fish dry, or the marinade will slide right off and pool on the pan instead of flavoring the fillets.
  • Give the green beans space on the pan so they roast instead of steam, otherwise theyll turn soggy instead of crisp.
  • If your fillets are thinner than usual, start checking them at 15 minutes to avoid overcooking.
03 -
  • Use parchment paper instead of foil for easier cleanup and to prevent any metallic taste from reacting with the lemon.
  • If you love garlic, add an extra clove to the marinade or scatter whole roasted garlic cloves on the pan for a mellow, sweet flavor.
  • Let the fish rest for a minute after it comes out of the oven so the juices redistribute and every bite stays moist.
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