Begin by thawing and patting dry the tilapia fillets to achieve a good sear. Wash and trim the green beans, mince the garlic, juice the lemon, and slice some for garnish.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the green beans, sautéing them for 4-6 minutes until bright green and crisp-tender.

Return the skillet to the stovetop, reduce heat to medium. Melt 1 tablespoon butter and 1 tablespoon olive oil. Add the tilapia fillets, cooking for 2-3 minutes per side until golden.

After removing tilapia, lower heat and add another tablespoon of olive oil, sauté minced garlic for 30 seconds, then add the chicken broth or wine and reserved lemon juice. Simmer for 2-3 minutes.

Nestle tilapia and green beans back into the skillet, place lemon slices atop the fish, cover, and simmer for 2-3 minutes until the fish reaches 145°F.

Remove from heat, sprinkle with freshly chopped herbs and drizzle any remaining sauce over the dish. Serve immediately.