Tilapia with Almond-Parsley Gremolata

🥘 Ingredients

• Fry Seasoning
  1 tbsp
• Garlic Herb Butter
  1 tbsp
• Israeli Couscous
  ¾ cup
• Sliced Almonds
  2 oz
• black pepper
  ½ tsp
• chili flakes
  ¼ teaspoon
• cooking oil
  1/2 c
• garlic
  1 clove
• green beans
  12 oz
• lemon
  1 unit
• paper towels
• parsley
  ¼ ounce
• salt
  1 tsp
• tilapia
  10 oz

🍳 Cookware

• medium pot
• small bowl
• baking sheet
• medium pan

1. 

   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 all produce. Zest and quarter lemon (for 4, zest 1 lemon and quarter both). Mince or grate garlic . Finely chop parsley . In a small bowl , combine parsley, 3 TBSP cooking oil (5 TBSP for 4), a pinch of garlic and lemon zest, and lemon juice to taste. Season with salt and black pepper ; set aside.

   lemon: 1 unit, garlic: 1 clove, parsley: ¼ ounce, cooking oil: 1/2 c, salt: 1 tsp, black pepper: ½ tsp
2. 

   2

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

   green beans: 12 oz, tilapia: 10 oz, paper towels, Fry Seasoning: 1 tbsp
3. 

   3

    Meanwhile, once water is boiling, add Israeli Couscous to the pot. Cook until tender, 6-8 minutes. Drain thoroughly. Melt Garlic Herb Butter 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.

   Israeli Couscous: ¾ cup, Garlic Herb Butter: 1 tbsp
4. 

   4

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

   Sliced Almonds: 2 oz
5. 

   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.

   chili flakes: ¼ teaspoon
6. 

   6

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