Tilapia with Almond-Parsley Gremolata
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Tilapia with Almond-Parsley Gremolata

Tilapia with Almond-Parsley Gremolata

plus Green Beans & Garlic Herb Couscous

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 herby gremolata—packed with 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.

Protein Smart
Carb Smart
Tree Nuts

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

Total Time30 minutes
Prep Time10 minutes


serving amount

1 unit


1 clove


¼ ounce


6 ounce

Green Beans

11 ounce


(Contains Fish)

1 tablespoon

Fry Seasoning

2.5 ounce

Israeli Couscous

(Contains Wheat)

2 tablespoon

Garlic Herb Butter

(Contains Milk)

½ ounce

Sliced Almonds

(Contains Tree Nuts)

1 teaspoon

Chili Flakes

Not included in your delivery



12 teaspoon

Olive Oil


Nutrition Values

/ per serving
Calories680 kcal
Fat40 g
Saturated Fat7 g
Carbohydrate45 g
Sugar6 g
Dietary Fiber6 g
Protein38 g
Cholesterol90 mg
Sodium140 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.


Medium Pot
Small Bowl
Baking Sheet
Paper Towel
Medium Pan


Prep & Start Gremolata

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

Roast Green Beans & Fish

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

Cook Couscous

• Meanwhile, once water is boiling, add couscous to pot. Cook until tender, 6-8 minutes. Drain thoroughly and return to pot. • Add half the garlic herb butter (all for 4 servings) to pot with couscous; stir until butter is melted and couscous is coated. Taste and season with salt and pepper. • Turn off heat; keep covered until ready to serve.

Toast Almonds

• 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.

Finish Gremolata

• 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.

Finish & Serve

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

Tilapia is fully cooked when internal temperature reaches 145°.