Lemon Herb Baked Tilapia with Garlic Green Beans

Preheat the oven to 375°F (190°C) and lightly grease a baking dish.

Rinse 4 tilapia fillets under cold water and pat dry with paper towels. Place them in the prepared baking dish.

Zest 1 lemon and set aside. Slice the remaining lemon into thin rounds.

In a small bowl, mix 2 tablespoons of olive oil with the lemon zest, 1/4 cup chopped parsley, 1 tablespoon chopped thyme, 2 minced garlic cloves, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Brush the herb mixture evenly over the tilapia fillets and arrange lemon slices on top. Cover with foil and set aside while preparing other components.

In a medium saucepan, combine 1 cup rice, 2 cups chicken broth, and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until liquid is absorbed and rice is tender.

While the rice cooks, trim 1 pound of green beans and rinse them under cold water.

In a large skillet, heat 1 tablespoon olive oil over medium heat. Add 2 minced garlic cloves and cook for 30 seconds until fragrant.

Add the green beans to the skillet along with 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon dried oregano. Cook for 5-7 minutes, stirring occasionally.

Place the tilapia in the preheated oven and bake for 15-20 minutes until fish flakes easily with a fork.

Add 1 cup halved cherry tomatoes to the green beans and cook for an additional 2 minutes until slightly softened.

Add 2 tablespoons butter to the green beans and toss until melted and beans are coated.

Fluff the cooked rice with a fork and divide among 4 plates.

Place a tilapia fillet on each plate alongside a portion of the garlic green beans with tomatoes.

Garnish with any remaining fresh herbs and serve with lemon wedges from the remaining lemon.