Sheet Pan Lemon Herb Tilapia (Print Version)

Tender tilapia and crisp green beans roasted in a zesty lemon-herb marinade for a healthy meal.

# What You Need:

→ Fish & Marinade

01 - 4 tilapia fillets (5–6 oz each)
02 - 2 tablespoons olive oil
03 - 1 large lemon, zested and juiced
04 - 2 cloves garlic, minced
05 - 1 teaspoon dried oregano
06 - 1 teaspoon dried thyme
07 - 1 teaspoon dried parsley
08 - ½ teaspoon salt
09 - ¼ teaspoon freshly ground black pepper

→ Vegetables

10 - 12 oz fresh green beans, trimmed
11 - 1 tablespoon olive oil
12 - ½ teaspoon salt
13 - ¼ teaspoon black pepper

→ Garnish

14 - Fresh parsley, chopped
15 - Lemon wedges

# How-To Steps:

01 - Heat oven to 425°F and prepare a large sheet pan with parchment paper or foil.
02 - Combine olive oil, lemon zest, lemon juice, minced garlic, dried oregano, thyme, parsley, salt, and black pepper in a small bowl, whisking thoroughly.
03 - Pat tilapia fillets dry and place on one side of the sheet pan. Brush them generously with the lemon-herb marinade.
04 - In a mixing bowl, toss trimmed green beans with olive oil, salt, and black pepper. Spread evenly on the opposite side of the sheet pan.
05 - Roast in the preheated oven for 18 to 20 minutes until the tilapia is opaque and flakes easily, and green beans are tender-crisp.
06 - Sprinkle chopped fresh parsley over the cooked ingredients and serve with lemon wedges.

# Expert Advice:

01 -
  • Everything cooks on one pan, so you can actually sit down when dinner is ready instead of washing dishes.
  • The lemon marinade makes even basic tilapia taste bright and intentional, like you planned this all along.
  • Green beans get crispy edges without any extra effort, and they soak up all the good lemony drippings.
02 -
  • Pat the tilapia fillets completely dry before marinating, or the lemon mixture will slide right off and pool on the pan.
  • Don't crowd the green beans or they'll steam instead of roast, give them space and they'll reward you with crispy edges.
03 -
  • Use parchment paper instead of foil for easier cleanup and to prevent any metallic taste from touching the lemon juice.
  • If your fillets are uneven in thickness, fold the thinner tail ends under so they cook at the same rate as the thicker parts.
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