Lemon Garlic Tilapia with Sautéed Green Beans and Mashed Potatoes

Pan-seared tilapia fillets get a bright lift from fresh lemon juice and fragrant garlic, paired with green beans sautéed until tender-crisp and creamy mashed potatoes enriched with unsalted butter. This plate comes together in under 40 minutes and keeps sodium in check without sacrificing flavour. The fish flakes beautifully, the beans have just the right bite, and those potatoes are silky and comforting.

By TasteBuds

Recipe details

Yield
4 people
Prep time
20 minutes
Cook time
30 minutes
Total time
40 minutes

Ingredients

  • 1½ lb Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 3 tbsp Unsalted butter (divided)
  • ⅓ cup Whole milk (warmed)
  • 12 oz Fresh green beans, trimmed
  • 2 tbsp Olive oil (divided)
  • 4 fillets Tilapia fillets, patted dry
  • 4 cloves Garlic, minced
  • 3 tbsp Fresh lemon juice (from about 1½ lemons)
  • ¼ tsp Black pepper, freshly ground
  • 2 tbsp Fresh parsley, chopped (optional, for garnish)
  • 4 wedges Lemon wedges (for serving)

Instructions

  1. Fill a large pot with cold water and add 1½ lb Yukon Gold potatoes, peeled and cut into 1-inch chunks. Bring to a boil over high heat.
  2. Once boiling, reduce the heat to medium and simmer the potatoes until they are very tender when pierced with a fork, about 15 minutes.
  3. While the potatoes simmer, trim 12 oz fresh green beans.
  4. Mince 4 cloves garlic.
  5. Juice 1½ lemons to get 3 tbsp fresh lemon juice. Cut 4 lemon wedges for serving.
  6. Pat 4 tilapia fillets (about 1¼ lb total) dry with paper towels and set aside.
  7. When the potatoes are tender, drain them in a colander and return them to the pot.
  8. Add 2 tbsp unsalted butter and ⅓ cup whole milk, warmed to the potatoes. Mash with a potato masher or fork until smooth and creamy. Cover and keep warm.
  9. Heat 1 tbsp olive oil in a medium skillet over medium-high heat. Add 12 oz trimmed green beans and sauté, stirring occasionally, until tender-crisp and lightly browned in spots, 6 to 8 minutes. Transfer to a serving dish and cover to keep warm.
  10. Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Add 4 tilapia fillets, patted dry in a single layer. Cook without moving until the bottoms are golden and the fish releases easily from the pan, about 3 minutes.
  11. Flip the fillets gently and cook until the fish is opaque and flakes easily with a fork, another 2 to 3 minutes.
  12. Add 4 cloves garlic, minced to the skillet with the fish and stir gently for 30 seconds, until fragrant.
  13. Pour 3 tbsp fresh lemon juice over the fish, swirl the pan to coat, and remove from heat. Sprinkle with ¼ tsp black pepper, freshly ground.
  14. Add 1 tbsp unsalted butter to the mashed potatoes and stir gently to enrich. Taste and adjust if needed.
  15. Divide the mashed potatoes, green beans, and tilapia among four plates. Spoon any pan juices over the fish. Garnish with 2 tbsp fresh parsley, chopped if using, and serve each plate with 1 lemon wedge.