HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconTilapia With Almond Parsley Gremolata
Tilapia with Almond-Parsley Gremolata

Tilapia with Almond-Parsley Gremolata

plus Green Beans Amandine & Garlic Herb Couscous

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Fishing for a delicious, sea-faring meal? We’ve got just the thing. Flaky tilapia fillets are rubbed with a bold seasoning blend, then roasted to perfection. Once they emerge from the oven, they’re drizzled with an enchanting sauce known as “gremolata.” In it, there’s fresh parsley, crunchy toasted almonds, garlic, lemon, and olive oil. On the side, there’s roasted green beans and buttery Israeli couscous. Yeah, that’s a whole ’lata weeknight goodness.

Allergens:FishWheatTree NutsMilk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit


2 clove


¼ ounce


6 ounce

Green Beans

11 ounce



1 tablespoon

Fry Seasoning

½ cup

Israeli Couscous


½ ounce


(ContainsTree Nuts)

2 tablespoon

Garlic Herb Butter


1 teaspoon

Chili Flakes

Not included in your delivery

4 tablespoon

Olive Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2971 kJ
Calories710 kcal
Fat44 g
Saturated Fat12 g
Carbohydrate47 g
Sugar5 g
Dietary Fiber6 g
Protein36 g
Cholesterol90 mg
Sodium150 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Medium Pot
Small Bowl
Baking Sheet
Paper Towel
Medium Pan
Instructionsarrow up iconarrow up icon
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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 olive oil (5 TBSP for 4), a pinch of garlic and lemon zest, and lemon juice to taste. Season with salt and pepper; set aside.


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.)


Meanwhile, once water is boiling, add couscous to 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.


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


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.


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.