Ingredients

UnitItem
1 eaLemon
1 eaGarlic
¼ ozParsley
6 ozGreen beans
11 ozTilapia
1 tbspFry seasoning
2.5 ozCouscous
½ ozSliced almonds
2 tbspGarlic-herb butter
1 tspRed chili flakes
~12 tspOlive oil
ttKosher salt
ttBlack pepper

Preparation

Step 1

  • Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees
  • Bring a medium pot of salted water to a boil. Wash and dry produce.
  • Finely chop parsley. Peel and mince or grate garlic. Zest and quarter lemon (for 4, zest one lemon and quarter both).
  • In a small bowl, combine parsley, 3 tbsp olive oil (5 tbsp for 4), a pinch of garlic, a pinch of lemon zest, and lemon juice to taste. Season with salt and pepper; set aside.

Step 2

  • Trim green beans if necessary; toss on one side of a baking sheet with a drizzle of olive oil, salt, and pepper.
  • Pat tilapia dry with paper towels; rub each fillet with olive oil. Season with Fry Seasoning, salt, and pepper. Place on empty side of sheet.
  • Roast on top rack until green beans are tender and tilapia is cooked through, 12-15 minutes. (For 4 servings, divide between 2 sheets; roast green beans on top rack and tilapia on middle rack.)

Step 3

  • Meanwhile, once water is boiling, add couscous to pot. Cook until tender, 6-8 minutes. Drain thoroughly.
  • Melt half the garlic herb butter (all for 4 servings) in empty pot over medium heat. Return couscous to pot and stir until coated. Taste and season with salt and pepper.
  • Turn off heat; keep covered until ready to serve.

Step 4

  • While couscous cooks, heat a medium, dry pan over medium-high heat. Add almonds and toast, stirring occasionally, until golden brown, 2-4 minutes.
  • Turn off heat. Transfer to a cutting board; finely chop half the almonds.

Step 5.

  • Stir chopped almonds into bowl with gremolata. Add a small pinch of chili flakes if desired. Season with salt, pepper, and a squeeze of lemon juice to taste.

Step 6.

  • Divide couscous, green beans, and tilapia between plates. Spoon almond-parsley gremolata over tilapia. Scatter remaining almonds over green beans and top with a pinch of chili flakes if desired. Serve with any remaining lemon wedges on the side.