Prep the produce. Mince the garlic. Zest one lemon, then cut it in half and squeeze out 2–3 tablespoons of juice. Trim the ends off the green beans. Pat the tilapia dry with paper towels.

Season the tilapia. Sprinkle both sides with salt, pepper, and half of the lemon zest. Lightly dust with a pinch of red pepper flakes if you like a little kick.

Start the green beans. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the green beans with a pinch of salt and pepper. Cook, stirring occasionally, until they’re bright green and just starting to blister, about 4–5 minutes.

Build flavor. Push the beans to one side of the pan. Add a small knob of butter and half the minced garlic to the empty space. Let the garlic sizzle for 20–30 seconds, then toss the beans to coat. Transfer the beans to a plate and keep warm.

Sear the tilapia. Add the remaining 1 tablespoon olive oil to the same skillet. When the oil is hot and shimmering, lay in the tilapia. Don’t crowd the pan; cook in batches if needed. Sear for 2–3 minutes on the first side until the edges turn opaque and the underside is lightly golden.

Flip and finish. Gently flip the fillets. Add 1–2 tablespoons butter, the remaining garlic, and a pinch of red pepper flakes (if using). Spoon the melting, garlicky butter over the fish while it cooks another 2–3 minutes, or until it flakes easily with a fork.

Deglaze for sauce. Transfer the tilapia to a warm plate. Pour in the white wine or chicken broth (if using) and scrape up any browned bits. Let it simmer for 30–60 seconds to reduce slightly.

Add the lemon. Turn off the heat. Stir in the lemon juice and remaining zest. Taste and adjust with salt and pepper. If you want a silkier finish, swirl in another teaspoon of butter.

Bring it together. Return the green beans to the pan and toss briefly in the lemon-garlic sauce. Plate the tilapia, spoon sauce over the top, and add the beans on the side. Finish with chopped parsley and a few lemon wedges.

Serve. Enjoy immediately while the fish is flaky and the beans are crisp-tender.