Cut potatoes into ½" wedges.
Place potato wedges on prepared baking sheet and toss with 1 Tbsp. olive oil, ¼ tsp. salt, and a pinch of pepper.
Spread into a single layer and bake in hot oven until golden brown, 20-25 minutes.
Transfer to mixing bowl and toss with half the ranch seasoning and half the parsley (reserve remaining for garnish). Taste, and add remaining ranch seasoning if desired.
While potatoes bake, prepare ingredients.
Prepare the Ingredients
Stem and mince parsley.
Trim ends off green beans.
Halve lemon lengthwise. Cut one half into wedges and juice the other half.
Pat tilapia fillets dry and, on a separate cutting board, halve. Season on both sides with ½ tsp. salt and a pinch of pepper.
Cook the Green Beans
Place a large non-stick pan over medium-high heat.
Add green beans, ¼ cup water, ¼ tsp. salt and a pinch of pepper to hot pan. Stir occasionally until water evaporates, 4-5 minutes.
Add 2 tsp. olive oil and slivered almonds to dry pan and cook, 30-60 seconds.
Transfer to a plate and tent with foil.
Reserve pan, no need to wipe clean.
Cook the Tilapia
Return pan used to cook green beans to medium-high heat and add 1 Tbsp. olive oil.
Add tilapia to hot pan and cook until fish reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.
Remove fish to plate.
Wipe pan clean and reserve
Make Sauce and Finish the Dish
Place butter in pan used to sear fish and place over medium-high heat. Cook until lightly browned and "nutty" smelling, 1-2 minutes.
Remove from burner and swirl in 2 tsp. lemon juice and remaining parsley.
Plate dish as pictured on the front on the card, garnishing fish with sauce and serving lemon wedges on the side. Bon appétit!