Tilapia with Almond-Parsley Gremolata

🥘 Ingredients

• black pepper
  ½ tsp
• chili flakes
  1 tsp
• fry seasoning
  1 tbsp
• garlic (minced)
  2 cloves
• garlic herb butter
  2 tbsp
• green beans
  8 oz
• israeli couscous
  1 c
• lemon (zested and quartered)
  1 unit
• olive oil
  3 tbsp
• parsley (finely chopped)
  1 c
• salt
  1 tsp
• sliced almonds
  ¼ cups
• tilapia (patted dry)
  8 oz

🍳 Cookware

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

1. 

   1

   Adjust rack to top position and preheat oven to 425°F. Bring a medium pot of salted water to a boil. Wash and dry all produce. Prepare lemon , garlic , and parsley . In a small bowl , combine parsley, 3 TBSP olive oil , a pinch of minced garlic and lemon zest, and lemon juice to taste. Season with salt and black pepper ; set aside.

   lemon: 1 unit (zested and quartered), garlic: 2 cloves (minced), parsley: 1 c (finely chopped), olive oil: 3 tbsp, 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 a drizzle of 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 minutes .

   green beans: 8 oz, tilapia: 8 oz (patted dry), fry seasoning: 1 tbsp
3. 

   3

   Meanwhile, once water is boiling, add israeli couscous to pot. Cook until tender, ⏱️ 6 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: 1 c, garlic herb butter: 2 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 minutes . Turn off heat. Transfer to a cutting board; finely chop half the almonds.

   sliced almonds: ¼ cups
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: 1 tsp
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.