Lemon Herb Tilapia Green Beans (Printable)

Tender tilapia and crisp green beans roasted together in a zesty lemon-herb marinade.

# 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 - Heat oven to 425°F. Line a large sheet pan with parchment paper or foil.
02 - Whisk olive oil, lemon zest, lemon juice, garlic, oregano, thyme, parsley, salt, and black pepper in a small bowl.
03 - Pat tilapia fillets dry and arrange them on one side of the sheet pan. Brush fillets generously with the lemon-herb marinade.
04 - Toss trimmed green beans with olive oil, salt, and black pepper in a mixing bowl. Spread in a single layer on the opposite side of the sheet pan.
05 - Cook in the preheated oven for 18 to 20 minutes until tilapia is opaque and flakes easily and green beans are tender-crisp.
06 - Sprinkle with chopped fresh parsley and serve alongside lemon wedges.

# Expert Tips:

01 -
  • Everything cooks on one pan, so cleanup is as fast as prep.
  • The lemon-herb marinade soaks into the fish and veggies, layering flavor without extra effort.
  • It feels restaurant-worthy but costs a fraction and takes half an hour start to finish.
  • The recipe adapts easily to whatever fresh herbs or veggies you have on hand.
02 -
  • Dry the tilapia fillets before marinating or they'll steam instead of roast and turn rubbery.
  • Don't skip the lemon zest, it carries oils that deepen the citrus flavor beyond what juice alone can do.
  • If your green beans are thick, trim the ends and halve them lengthwise so they cook in the same time as the fish.
03 -
  • Use a rimmed sheet pan to catch any marinade drips and prevent smoking in the oven.
  • Let the fish rest for a minute after roasting so the juices redistribute and each bite stays moist.
  • If your oven runs hot, check the fish at 15 minutes to avoid overcooking.
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