Save to Pinterest I started making this tilapia recipe on weeknights when I needed something fast but didn't want to compromise on flavor. The smell of lemon and garlic filling the kitchen while everything roasted was enough to convince me it belonged in my regular rotation. One pan, minimal cleanup, and dinner on the table in half an hour felt like a small victory every time. The fish always came out tender, and the green beans had just the right snap. It became my go-to when I wanted something light but satisfying.
I made this for my sister one night when she came over after a long shift at work. She was skeptical about how good something so simple could taste, but after the first bite she asked me to text her the recipe before she even left. We sat at the table with the lemon wedges, squeezing extra juice over everything, and she kept saying it tasted like something from a restaurant. That's when I realized this dish had a way of surprising people who expected weeknight dinners to be boring.
Ingredients
- Tilapia fillets: I like using tilapia because it's mild and cooks quickly, but cod or haddock work beautifully if you want something with a firmer texture.
- Olive oil: This forms the base of the marinade and helps everything roast evenly without drying out.
- Lemon zest and juice: Fresh lemon is essential here, the zest adds a fragrant punch and the juice keeps the fish moist and tangy.
- Garlic: Mince it finely so it blends into the marinade and doesn't burn on the pan.
- Dried oregano, thyme, and parsley: These herbs bring a Mediterranean warmth that pairs perfectly with lemon and fish.
- Green beans: Trim them well and make sure they're dry before tossing with oil so they roast instead of steam.
- Salt and black pepper: Season generously, especially the green beans, which need a little extra to bring out their natural sweetness.
Instructions
- Preheat and Prep the Pan:
- Set your oven to 425 degrees and line a large sheet pan with parchment or foil. This high heat is what gives the fish a lightly golden edge and keeps the green beans crisp.
- Make the Lemon-Herb Marinade:
- Whisk together olive oil, lemon zest, lemon juice, minced garlic, oregano, thyme, parsley, salt, and pepper in a small bowl. The zest is key, it brings so much more flavor than juice alone.
- Prepare the Tilapia:
- Pat the fillets dry with a paper towel and arrange them on one side of the sheet pan. Brush them generously with the marinade, making sure each fillet gets a nice coating.
- Toss the Green Beans:
- In a mixing bowl, toss the trimmed green beans with olive oil, salt, and pepper until evenly coated. Spread them in a single layer on the other side of the pan so they roast evenly.
- Roast Until Done:
- Slide the pan into the oven and roast for 18 to 20 minutes. The tilapia should be opaque and flake easily with a fork, and the green beans should be tender with a slight char on the edges.
- Garnish and Serve:
- Sprinkle fresh parsley over everything and serve with lemon wedges on the side. A little extra squeeze of lemon at the table makes all the difference.
Save to Pinterest There was an evening when I added cherry tomatoes to the pan on a whim, and they burst open in the heat, releasing their juices and mingling with the lemon marinade. It turned into this light, almost sauce-like coating that everyone at the table couldn't stop talking about. That's when I realized this recipe was forgiving enough to play with, and every little addition made it feel new again.
What to Serve Alongside
This dish is light and bright, so I like pairing it with something that soaks up the lemony juices. A scoop of fluffy rice, quinoa, or even a slice of crusty bread works perfectly. Sometimes I'll throw together a simple arugula salad with a drizzle of olive oil and a pinch of salt, and it feels like a complete, restaurant-quality meal without any fuss.
How to Store and Reheat
Leftovers keep well in an airtight container in the fridge for up to two days. I usually reheat them gently in a 350-degree oven for about 10 minutes, just enough to warm through without drying out the fish. Microwaving works in a pinch, but the green beans can get a little soft, so I prefer the oven if I have the time.
Simple Ways to Switch It Up
If you want to add more color and flavor, toss in sliced red onion or halved cherry tomatoes before roasting. Swap the tilapia for cod, haddock, or even salmon if you're in the mood for something richer. You can also try fresh herbs like basil or dill in place of the dried ones for a brighter, more summery vibe.
- Add a pinch of red pepper flakes to the marinade if you like a hint of heat.
- Toss the green beans with a handful of slivered almonds in the last five minutes of roasting for extra crunch.
- Serve with a light white wine like Sauvignon Blanc to bring out the citrus notes even more.
Save to Pinterest This recipe never fails to remind me that good food doesn't have to be complicated. It's the kind of meal that leaves you satisfied but not weighed down, and it always tastes like you put in more effort than you actually did.
Recipe FAQs
- → How do I ensure the tilapia stays moist while roasting?
Brushing the fillets generously with the lemon-herb marinade helps retain moisture and adds flavor during roasting.
- → Can I use other vegetables instead of green beans?
Yes, cherry tomatoes or sliced red onions can be added or substituted to complement the flavors and add variety.
- → What is the ideal oven temperature for roasting this dish?
Preheat the oven to 425°F (220°C) for perfectly roasted fish and crisp-tender green beans.
- → Is it possible to substitute tilapia with another fish?
Cod or haddock are great alternatives that work well with the lemon-herb marinade and roasting method.
- → How do I achieve crisp green beans without overcooking?
Toss green beans with olive oil, salt, and pepper, then roast them alongside the fish for 18–20 minutes until tender-crisp.