Baked Tilapia and Vegetables in Foil Packets

  • 2 (6 ounce) tilapia fillets , or any white fish (12 oz. or 340g total)
  • 6-8 (6 ) asparagus sprigs , cut into thirds
  • 1 medium (1 medium) zucchini , (or other summer squash) sliced
  • Kosher salt , to taste
  • Freshly ground black pepper , to taste
  • 2 Tablespoons  butter , melted
  • 2 cloves (2 cloves) garlic , minced
  • 1 tablespoon  lemon juice
  • 1 teaspoon  dried or fresh thyme or oregano or mix of both
  • 1/2 teaspoon  dried dill or 1 teaspoon (5ml fresh chopped dill), optional
  • 1 (1 ) medium lemon , cut into wedges
  • Fresh minced parsley , for topping
  • Preheat oven to 450°F. Tear two pieces of heavy duty aluminum foil large enough to wrap each fish and veggies pack.
  • Place each fish filet in the center of the foils and then divide the veggies (asparagus & squash) between each foil pack. Season with salt and pepper.
  • In bowl, whisk together the melted butter, garlic, lemon juice, dried thyme/oregano, and optional dried dill.
  • Divide the garlic butter over 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 and bake fish until cooked through, depending on the type and the thickness of your fish, 15-20 minutes. When a fork easily cuts through the fish flakes, it’s cooked! Serve warm with parsley sprinkled on top and with lemon wedges.

Today’s recipe is one that my Hubby makes all the time. We just change the vegetables to what’s in season. I serve these simple packet with a side of yellow rice and a salad. Enjoy! Lisa

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