Lemon Garlic Tilapia with Green Beans

I love how this one-pan meal turns simple ingredients into a bright, flavorful dinner that feels both fresh and comforting. Flaky tilapia fillets bathed in garlic-lemon butter mingle with tender green beans for a dish that’s as easy to make as it is delicious.

Why You’ll Love This Recipe

I’m always amazed at how quickly this comes together—about 25 minutes from start to finish. The tilapia stays perfectly moist, infused with the zing of fresh lemon and the warmth of garlic butter, while the green beans soak up every bit of that sauce. Cleanup is a breeze since everything bakes on a single sheet pan, and I can customize the seasonings or veggies to suit my mood.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 tilapia fillets (about 24 oz total)

• Salt and freshly ground black pepper

• ½ teaspoon smoked paprika (optional)

• 3 tablespoons unsalted butter, melted and slightly cooled

• 3 cloves garlic, finely minced

• 3 tablespoons fresh lemon juice

• 1 lb fresh green beans, trimmed

• Chopped fresh parsley (optional garnish)

directions

1. I preheat my oven to 400 °F (200 °C) and line a rimmed baking sheet with parchment paper.

2. I pat each tilapia fillet dry, then season both sides with salt, pepper, and smoked paprika if I’m using it.

3. In a small bowl, I whisk the melted butter with the minced garlic and lemon juice.

4. I arrange the seasoned fillets on the prepared sheet pan, then pour the butter-garlic mixture evenly over the fish.

5. I tuck the trimmed green beans around the fillets, making sure they’re coated in any remaining butter mixture.

6. I bake for about 12–13 minutes, until the fish flakes easily with a fork and the beans are tender. Sometimes I broil for 1–2 minutes at the end to get a touch of golden color.

7. Once everything is out of the oven, I sprinkle chopped parsley over the top and serve immediately.

Servings and timing

This recipe serves 4. Prep time is about 10 minutes, cook time about 12–13 minutes, for a total of roughly 25 minutes from start to finish.

Variations

• I swap the green beans for asparagus spears, broccoli florets, or bell pepper strips when I want a different veggie.

• For extra brightness, I zest half a lemon into the butter mixture before baking.

• I sometimes dot each fillet with a small spoonful of herb compound butter (butter mixed with chopped parsley and lemon zest) right after it comes out of the oven.

storage/reheating

I store any leftovers in an airtight container in the refrigerator for up to 2–3 days. To reheat, I place the fish and beans on a baking sheet and warm them in a 350 °F (175 °C) oven for about 5–7 minutes to help retain moisture and a bit of crispness. The microwave works in a pinch, but I find the oven yields the best texture.

FAQs

Can I pan-sear the tilapia instead of baking?

Yes—I sometimes dredge the fillets in a simple spice blend (paprika, garlic powder, a pinch of salt) and cook them in a hot skillet with a bit of butter for 3–4 minutes per side. Then I sauté the green beans in the same pan with garlic and a splash of water until tender.

How can I tell when the fish is done?

The tilapia is ready when it becomes opaque and flakes easily with a fork. If you use an instant-read thermometer, it should register about 120–125 °F (49–52 °C) in the thickest part.

Can I use frozen tilapia?

Absolutely—just make sure it’s fully thawed and patted dry before seasoning and cooking so it heats through evenly and maintains a firm texture.

What else can I serve alongside this dish?

I love pairing it with a light grain like rice pilaf, quinoa, or orzo tossed with lemon juice. A crisp green salad or some roasted potatoes also make great accompaniments.

Is there a dairy-free alternative?

Yes—I swap the melted butter for extra-virgin olive oil or a dairy-free spread, and the flavors remain wonderfully bright and rich.

Conclusion

This lemon garlic tilapia with green beans has become one of my go-to weeknight dinners. It’s quick, healthy, and bursting with fresh flavors—and best of all, it all cooks on a single pan for minimal cleanup. I hope it becomes one of your favorite easy meals, too!

Lemon Garlic Tilapia with Green Beans

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• Author: Evee
• Total Time: 25 minutes
• Yield: 4 servings
• Diet: Gluten Free

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Description

Flaky tilapia fillets baked in a bright lemon–garlic butter with tender green beans for an easy, one-pan dinner bursting with fresh flavor.

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Ingredients

4 tilapia fillets (about 24 oz total)

Salt and freshly ground black pepper, to taste

½ teaspoon smoked paprika (optional)

3 tablespoons unsalted butter, melted and slightly cooled

3 cloves garlic, finely minced

3 tablespoons fresh lemon juice

1 lb fresh green beans, trimmed

Chopped fresh parsley, for garnish (optional)

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Instructions

1. Preheat oven to 400 °F (200 °C) and line a rimmed baking sheet with parchment paper.
2. Pat tilapia fillets dry and season both sides with salt, pepper, and smoked paprika.
3. In a small bowl, whisk melted butter with minced garlic and lemon juice.
4. Arrange fillets on the sheet pan and pour the butter-garlic mixture over them.
5. Tuck green beans around the fillets, coating them with any remaining butter mixture.
6. Bake 12–13 minutes until the fish flakes easily with a fork and the beans are tender.
7. Optional: broil 1–2 minutes to lightly brown the tops.
8. Sprinkle with chopped parsley and serve immediately.

Notes

Swap green beans for asparagus, broccoli, or bell pepper strips.

Add lemon zest to the butter mixture for extra brightness.

Top each fillet with a pat of herb compound butter (butter mixed with parsley and lemon zest) after baking.

For a dairy-free version, use extra-virgin olive oil instead of butter.

Store leftovers in an airtight container in the fridge up to 2–3 days; reheat at 350 °F (175 °C) for 5–7 minutes to preserve texture.

• Prep Time: 10 minutes
• Cook Time: 12–13 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 fillet + beans
• Calories: 250 kcal
• Sugar: 2 g
• Sodium: 180 mg
• Fat: 10 g
• Saturated Fat: 5 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 4 g
• Fiber: 2 g
• Protein: 30 g
• Cholesterol: 60 mg