Lemon Herb Tilapia Green Beans (Printable)

A zesty blend of lemon, herbs, tilapia fillets, and green beans roasted together for an easy 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

# Directions:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil.
02 - In a small bowl, whisk together olive oil, lemon zest, lemon juice, minced garlic, dried oregano, dried thyme, dried parsley, salt, and black pepper.
03 - Pat tilapia fillets dry and place them 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 black pepper. Arrange green beans in a single layer on the other side of the sheet pan.
05 - Roast in the oven for 18 to 20 minutes until tilapia is opaque and flakes easily with a fork, and green beans are tender-crisp.
06 - Sprinkle chopped fresh parsley over the cooked ingredients and serve with lemon wedges.

# Expert Hints:

01 -
  • Everything cooks on one pan, so cleanup is as easy as crumpling parchment paper.
  • The lemon-herb marinade soaks into the fish and beans, making every bite bright and satisfying.
  • It feels like a restaurant meal but comes together in half an hour with ingredients you probably already have.
02 -
  • Pat the tilapia completely dry before brushing on the marinade, or it will slide right off and pool on the pan.
  • Don't overcrowd the green beans, they need space to roast and caramelize instead of steaming in their own moisture.
  • Check the fish at 18 minutes, thinner fillets can overcook quickly and turn rubbery.
03 -
  • Use parchment paper instead of foil for easier cleanup and less sticking, especially with the fish.
  • Save any leftover marinade in the fridge for up to three days and use it on chicken, shrimp, or roasted vegetables.
  • If your green beans are thick, blanch them in boiling water for two minutes before roasting so they finish at the same time as the fish.
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