This French inspired tilapia is a simple and classic dish that is perfect as a weeknight meal! Tender fish flavored with lemon and parsley, served with green beans and potatoes.
TIP: You can use and firm, mild white fish in place of the tilapia-sole, cod, or flounder, for instance.
This dish contains the following allergens: Fish, Milk/Dairy
Cooking mode
Step-by-step instruction without your screen going to sleep
300g
yukon gold potatoes, sliced 1/4 inch thick
5 tablespoons
unsalted butter, melted, divided
1 teaspoon
kosher salt or 1/2 teaspoon fine salt, divided
4 (240g)
tilapia filets
450g
green beans, trimmed
juice of 1 lemon
2 tablespoons
chopped fresh parsley
10 oz
yukon gold potatoes, sliced 1/4 inch thick
5 tablespoons
unsalted butter, melted, divided
1 teaspoon
kosher salt or 1/2 teaspoon fine salt, divided
4 (8 oz)
tilapia filets
1/2-pound
green beans, trimmed
juice of 1 lemon
2 tablespoons
chopped fresh parsley
Utensils
Large Bowl
Ninja Sheet Pan
Step 1
Place the potatoes in a large bowl. Drizzle with 2 tablespoons of butter and 1/4 teaspoons of kosher salt. Place on the sheet pan.
Step 2
Select AIR ROAST, set temperature to 375 F, and set time to 20 minutes. Select START/PAUSE to begin preheating.
Step 3
Once the unit has preheated, slide the pan into the oven.
Step 4
While the potatoes cook, salt the fish filets on both sides with 1/2 teaspoon of kosher salt. Place the green beans in the potato bowl and toss with the remaining 1/4 teaspoon of kosher salt and one tablespoon of butter.
Step 5
After 10 minutes, remove the pan from the oven and move the potatoes to one side. Place the fish filets in the center of the pan and add the green beans on the other side. Drizzle the fish with 2 tablespoons of butter. Return the pan to the oven and continue cooking.
Step 6
When cooking is complete, the fish should flake apart with a fork. The beans should be tender and starting to crisp. Remove the pan from the oven period to serve, drizzle the lemon juice over the fish, and sprinkle the parsley over the fish and vegetables.
Place the potatoes in a large bowl. Drizzle with 2 tablespoons of butter and 1/4 teaspoons of kosher salt. Place on the sheet pan.
300g
yukon gold potatoes, sliced 1/4 inch thick
5 tablespoons
unsalted butter, melted, divided
1 teaspoon
kosher salt or 1/2 teaspoon fine salt, divided
4 (240g)
tilapia filets
450g
green beans, trimmed
juice of 1 lemon
2 tablespoons
chopped fresh parsley
10 oz
yukon gold potatoes, sliced 1/4 inch thick
5 tablespoons
unsalted butter, melted, divided
1 teaspoon
kosher salt or 1/2 teaspoon fine salt, divided
4 (8 oz)
tilapia filets
1/2-pound
green beans, trimmed
juice of 1 lemon
2 tablespoons
chopped fresh parsley
Step 2 of 6
Select AIR ROAST, set temperature to 375 F, and set time to 20 minutes. Select START/PAUSE to begin preheating.
300g
yukon gold potatoes, sliced 1/4 inch thick
5 tablespoons
unsalted butter, melted, divided
1 teaspoon
kosher salt or 1/2 teaspoon fine salt, divided
4 (240g)
tilapia filets
450g
green beans, trimmed
juice of 1 lemon
2 tablespoons
chopped fresh parsley
10 oz
yukon gold potatoes, sliced 1/4 inch thick
5 tablespoons
unsalted butter, melted, divided
1 teaspoon
kosher salt or 1/2 teaspoon fine salt, divided
4 (8 oz)
tilapia filets
1/2-pound
green beans, trimmed
juice of 1 lemon
2 tablespoons
chopped fresh parsley
Step 3 of 6
Once the unit has preheated, slide the pan into the oven.
300g
yukon gold potatoes, sliced 1/4 inch thick
5 tablespoons
unsalted butter, melted, divided
1 teaspoon
kosher salt or 1/2 teaspoon fine salt, divided
4 (240g)
tilapia filets
450g
green beans, trimmed
juice of 1 lemon
2 tablespoons
chopped fresh parsley
10 oz
yukon gold potatoes, sliced 1/4 inch thick
5 tablespoons
unsalted butter, melted, divided
1 teaspoon
kosher salt or 1/2 teaspoon fine salt, divided
4 (8 oz)
tilapia filets
1/2-pound
green beans, trimmed
juice of 1 lemon
2 tablespoons
chopped fresh parsley
Step 4 of 6
While the potatoes cook, salt the fish filets on both sides with 1/2 teaspoon of kosher salt. Place the green beans in the potato bowl and toss with the remaining 1/4 teaspoon of kosher salt and one tablespoon of butter.
300g
yukon gold potatoes, sliced 1/4 inch thick
5 tablespoons
unsalted butter, melted, divided
1 teaspoon
kosher salt or 1/2 teaspoon fine salt, divided
4 (240g)
tilapia filets
450g
green beans, trimmed
juice of 1 lemon
2 tablespoons
chopped fresh parsley
10 oz
yukon gold potatoes, sliced 1/4 inch thick
5 tablespoons
unsalted butter, melted, divided
1 teaspoon
kosher salt or 1/2 teaspoon fine salt, divided
4 (8 oz)
tilapia filets
1/2-pound
green beans, trimmed
juice of 1 lemon
2 tablespoons
chopped fresh parsley
Step 5 of 6
After 10 minutes, remove the pan from the oven and move the potatoes to one side. Place the fish filets in the center of the pan and add the green beans on the other side. Drizzle the fish with 2 tablespoons of butter. Return the pan to the oven and continue cooking.
300g
yukon gold potatoes, sliced 1/4 inch thick
5 tablespoons
unsalted butter, melted, divided
1 teaspoon
kosher salt or 1/2 teaspoon fine salt, divided
4 (240g)
tilapia filets
450g
green beans, trimmed
juice of 1 lemon
2 tablespoons
chopped fresh parsley
10 oz
yukon gold potatoes, sliced 1/4 inch thick
5 tablespoons
unsalted butter, melted, divided
1 teaspoon
kosher salt or 1/2 teaspoon fine salt, divided
4 (8 oz)
tilapia filets
1/2-pound
green beans, trimmed
juice of 1 lemon
2 tablespoons
chopped fresh parsley
Step 6 of 6
When cooking is complete, the fish should flake apart with a fork. The beans should be tender and starting to crisp. Remove the pan from the oven period to serve, drizzle the lemon juice over the fish, and sprinkle the parsley over the fish and vegetables.
300g
yukon gold potatoes, sliced 1/4 inch thick
5 tablespoons
unsalted butter, melted, divided
1 teaspoon
kosher salt or 1/2 teaspoon fine salt, divided
4 (240g)
tilapia filets
450g
green beans, trimmed
juice of 1 lemon
2 tablespoons
chopped fresh parsley
10 oz
yukon gold potatoes, sliced 1/4 inch thick
5 tablespoons
unsalted butter, melted, divided
1 teaspoon
kosher salt or 1/2 teaspoon fine salt, divided
