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

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

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.