If you need a fast, fresh dinner with minimal cleanup, this sheet pan tilapia with lemon and green beans is your new go-to. It’s light but satisfying, with tender fish, crisp-tender beans, and a buttery lemon sauce that pulls everything together. You’ll get bright flavor without a long list of ingredients.
Toss it on one pan, set a timer, and dinner is ready in under 30 minutes. It’s the kind of meal that feels special but fits any weeknight.
Why This Recipe Works
This recipe pairs mild tilapia with lemon, garlic, and a touch of butter for clean, balanced flavor. The green beans roast at the same temperature as the fish, so everything cooks together.
That means less fuss and fewer dishes. Roasting on a sheet pan concentrates flavors and gives the beans slight char and snap. The lemon slices steam over the fish, keeping it moist.
A quick drizzle of melted butter and olive oil ensures the fish doesn’t dry out and adds a silky finish.
Ingredients
- 4 tilapia fillets (about 4–6 ounces each), patted dry
- 12–16 ounces fresh green beans, trimmed
- 2 tablespoons olive oil, divided
- 2 tablespoons unsalted butter, melted
- 1 large lemon (zest and juice), plus extra slices for roasting
- 2–3 cloves garlic, minced
- 1 teaspoon Dijon mustard (optional, for extra tang)
- 1 teaspoon kosher salt, divided (more to taste)
- 1/2 teaspoon black pepper, divided
- 1/2 teaspoon paprika or smoked paprika
- 1/4 teaspoon red pepper flakes (optional, for heat)
- Fresh parsley or dill, chopped, for garnish
- Lemon wedges, for serving
- Nonstick cooking spray or parchment paper (for easier cleanup)
How to Make It
- Preheat the oven. Set your oven to 425°F (220°C). Line a large rimmed sheet pan with parchment or lightly coat with cooking spray.
- Prep the green beans. In a bowl, toss the beans with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread them on the sheet pan in an even layer, leaving space in the center for the fish.
- Start roasting the beans. Roast the green beans for 8 minutes to give them a head start.
This helps them crisp up while the fish stays tender.
- Make the lemon-garlic mixture. In a small bowl, combine melted butter, remaining 1 tablespoon olive oil, lemon zest, juice of half the lemon, minced garlic, Dijon (if using), paprika, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, and red pepper flakes. Stir to blend.
- Season the tilapia. Pat the fillets dry again. Brush both sides with the lemon-garlic mixture, using about half of it.
Lay the fillets on the sheet pan among the beans. Tuck a few thin lemon slices on top of the fish.
- Roast the fish and beans. Return the pan to the oven and roast for 8–12 minutes, depending on fillet thickness. Tilapia is done when it flakes easily and reaches an internal temperature of 145°F (63°C).
- Finish and serve. Drizzle the remaining lemon-garlic mixture over the fish and beans.
Sprinkle with chopped parsley or dill. Serve with extra lemon wedges for squeezing.
How to Store
Leftovers keep well, but fish is best the day it’s cooked. If you do have extra, store it in an airtight container in the fridge for up to 2 days.
Keep the fish and beans together or separate—your choice. To reheat, use a 300°F oven for 8–10 minutes until warmed through. Avoid the microwave if you can, as it can make the fish rubbery.
If you must microwave, use 50% power in short bursts and cover loosely to retain moisture.
Benefits of This Recipe
- Fast and foolproof: Dinner in under 30 minutes with little prep.
- Light but filling: Lean protein and fiber-rich veggies keep you satisfied without heaviness.
- One-pan cleanup: Fewer dishes and less mess on busy nights.
- Balanced flavors: Lemon, garlic, and butter make mild tilapia pop without overpowering it.
- Customizable: Easy to swap in veggies or spices based on what you have.
- Nutritious: Tilapia provides protein and B vitamins; green beans add fiber, vitamin C, and antioxidants.
Pitfalls to Watch Out For
- Overcooking the fish: Tilapia cooks fast. Start checking at the 8-minute mark. The flesh should be opaque and flake easily.
- Wet fillets: If your fish is damp, it can steam instead of roast.
Pat very dry before seasoning.
- Crowded pan: Give the beans and fish space. Overcrowding traps steam and prevents browning.
- Skipping the bean head start: Without those first minutes in the oven, the beans can end up underdone when the fish is ready.
- Too much lemon juice upfront: Acid can “cook” the fish. Stick to the amounts listed and add extra at the end if you like more zing.
Variations You Can Try
- Parmesan crust: Sprinkle grated Parmesan and a little panko over the fish before roasting for a lightly crisp top.
- Mediterranean twist: Add cherry tomatoes, olives, and a pinch of oregano.
Finish with crumbled feta.
- Herb-forward: Swap paprika for Italian seasoning or a mix of parsley, dill, and chives.
- Garlic-butter green beans: Toss the beans with an extra teaspoon of melted butter and a minced garlic clove for richer flavor.
- Spicy citrus: Replace half the lemon with lime and add extra red pepper flakes or a pinch of cayenne.
- Veggie swap: Use asparagus, thin carrot sticks, or halved baby potatoes. Note: potatoes need a 12–15 minute head start before adding fish.
- Dairy-free: Skip the butter and use all olive oil. Add a touch more zest for richness.
FAQ
Can I use frozen tilapia?
Yes, but thaw it fully in the fridge overnight or in a cold-water bath, then pat it very dry.
Frozen fillets tend to hold excess moisture, so drying them well helps them roast properly.
What if I don’t have green beans?
Asparagus, broccoli florets, or zucchini all work. Adjust timing: asparagus cooks about the same as green beans, broccoli may need a 5–8 minute head start, and zucchini should go in with the fish to avoid overcooking.
How do I know the fish is done without a thermometer?
Gently press a fork into the thickest part. The fish should flake easily and look opaque throughout.
If it still looks translucent, give it 1–2 more minutes.
Can I meal prep this?
You can prep the beans and mix the sauce ahead, but wait to season the fish until just before roasting. Acid and salt can firm up the fish if it sits too long.
Is tilapia sustainable?
Look for tilapia labeled as responsibly farmed or certified by a trusted body. Many farmed sources are well-managed, but check packaging or your fishmonger for guidance.
What can I serve with it?
Try simple rice, couscous, or roasted baby potatoes.
A side salad with a lemony vinaigrette keeps the meal bright and balanced.
Can I make this with another fish?
Yes. Cod, haddock, or swai work well. Adjust cooking time slightly for thicker fillets; thicker cuts may need a couple more minutes.
In Conclusion
This sheet pan tilapia with lemon and green beans is fresh, fast, and friendly to your schedule.
It brings bright flavor and a clean finish without leaning on heavy sauces or complicated steps. Keep the pantry basics on hand, grab a lemon and some greens, and you can have dinner ready in the time it takes to set the table. Simple, satisfying, and reliable—exactly what a weeknight meal should be.