Tilapia Foil Pack with Veggies
Cooking times will vary depending on the thickness and size of your fish. So keep checking the fish while baking to make sure it’s to your desired texture, rather than follow an exact cooking time.
Servings: 2 servings
Calories: 296kcal
Ingredients
- 2 (6 ounce) (2 (170g)) tilapia filets , or any white fish (12 oz. or 340g total)
- 6-8 asparagus sprigs , cut into thirds
- 1 medium zucchini , (or other summer squash) sliced
- Kosher salt , to taste
- black pepper , to taste
Herbed Garlic Butter Mixture
- 2 Tablespoons (30 ml) butter , melted
- 2 cloves garlic , minced
- 1 Tablespoon (15 ml) lemon juice
- 1 teaspoon (5 ml) dried or fresh thyme or oregano , or mix of both
- 1 teaspoon (2.5 ml) dill (or 1/2 teaspoon dried dill), optional
For Serving
- 1 lemon , cut into wedges
- Fresh minced parsley , for topping
Equipment
Instructions
- Preheat oven to 450°F/230°C. Tear two sheets of aluminum foil large enough to wrap each fish and veggies pack.
- Make Herbed Garlic Butter: Whisk together the melted butter, garlic, lemon juice, thyme/oregano, and optional dill. Set aside.
- Place each tilapia filet in the center of each foil sheet. Then place the veggies (asparagus & squash) around the tilapia filets. Season with salt and pepper.
- Divide the garlic butter mix between the two fish packets. Fold the foil over to almost completely cover the fish and veggies. Leave a small opening on top to release steam. Place on a baking sheet pan.
- Bake for 15-20 minutes or until cooked through, timing will depend on the type and the thickness of your fish. When a fork easily cuts through the fish flakes, it’s cooked!
- Serve warm with parsley sprinkled on top and with lemon wedges.
Nutrition
Calories: 296kcal | Carbohydrates: 6g | Protein: 36g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 115mg | Sodium: 198mg | Potassium: 866mg | Fiber: 1g | Sugar: 3g | Vitamin A: 910IU | Vitamin C: 24.1mg | Calcium: 50mg | Iron: 2.5mg