Lemon Garlic Tilapia Green Beans (Print View)

A zesty tilapia fillet steamed with lemon, garlic, and green beans for a light, wholesome meal.

# Components:

→ Fish & Vegetables

01 - 4 tilapia fillets, 4 oz each, fresh or thawed
02 - 12 oz fresh green beans, trimmed
03 - 1 small red onion, thinly sliced
04 - 1 lemon, thinly sliced

→ Marinade & Seasonings

05 - 3 tablespoons fresh lemon juice
06 - 2 tablespoons olive oil
07 - 2 large garlic cloves, minced
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper

→ Garnish

11 - 2 tablespoons chopped fresh parsley

# Preparation Steps:

01 - Preheat oven to 400°F
02 - In a small bowl, whisk together lemon juice, olive oil, garlic, oregano, salt, and black pepper until combined
03 - Lay out 4 large sheets of aluminum foil. Divide green beans evenly among the centers of each sheet. Top green beans with sliced red onion
04 - Pat tilapia fillets dry with paper towels. Place one fillet on top of each pile of vegetables
05 - Drizzle each fillet with the prepared lemon-garlic marinade. Top each fillet with 2 to 3 lemon slices
06 - Fold the foil over fish and vegetables, sealing tightly to form a packet. Place packets on a baking sheet
07 - Bake for 18 to 20 minutes, until tilapia is opaque and flakes easily with a fork
08 - Carefully open packets, being cautious of escaping steam. Garnish with fresh parsley and serve immediately

# Expert Advice:

01 -
  • It's genuinely quick: From prep to plate in 30 minutes, which means this works on even the busiest weeknights.
  • The cleanup is almost embarrassing: Foil does all the heavy lifting, and there's barely a pan to wash.
  • It tastes lighter than it is: You get restaurant-quality flavor without feeling weighed down afterward.
  • Everything cooks perfectly together: The fish and vegetables finish at exactly the same moment, with nothing overcooked or undercooked.
02 -
  • Pat your fish completely dry: Moisture on the surface prevents proper cooking and can make the fish stick to the foil—I learned this the hard way with a packet that fell apart mid-opening.
  • Don't skimp on the seal: A loose packet loses steam and cooks unevenly, so really fold those edges tight and fold them again.
  • Hot steam means serious respect: Open packets away from your face and use a fork or tongs to carefully peel back the foil—that initial steam release is powerful.
03 -
  • Make the lemon-garlic mixture up to a day ahead: It actually tastes better as flavors meld, and you'll be grateful for the five-minute head start on busy nights.
  • Use parchment paper instead of foil if you're worried about the environment: It works almost exactly the same and seals just as effectively.
  • Don't open the packets until you're ready to eat: Once they're opened, the steam escapes and the magic moment is gone, so time your opening with plating.
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