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Tilapia, Tomato, And Zucchini Foil Pouches

Tilapia

Tilapia & Veggie Foil Packs – Clean & Delicious®

Weeknight dinners can be tough.

Trying to come up with ideas, day after day, week after week is no easy task AND I know that you guys know exactly what I’m talking about.

So whenever I stumble across a technique that simplifies and speeds up what can sometimes be the toughest task of the day, I’m one happy camper.

Foil pouches do exactly that.

They’re quick. They’re simple. And they require very little planning.

The one secret that you have to keep in mind is that the foil has to be sealed all the way around.  If it’s not completely sealed, all the heat/steam sneaks out and your ingredients take forever to cook (yes, I’ve learned from experience).

I made this particular combo with canned tomatoes because that’s all I had but they would probably be even better with fresh tomatoes.

Bottom line = use what you have and make it work for you.

At the end of the day, as long as my weeknight dinners are quick, simple, healthy and tasty I’m satisfied.

This meal met all my weeknight requirements.

What about you?  What are your requirements for a weeknight meal?  What’s most important to you?  I’m curious…

Tilapia, Tomato, & Zuchinni Foil Pouches

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients:

    • 1.5lbs tilapia fillets (4-6oz fillets)
    • 1 large zucchini sliced into rounds
    • 2 cloves crushed garlic
    • 1 – 15oz can low sodium diced tomatoes
    • 1 tsp. dried thyme (or 2 teaspoons chopped fresh)
    • Kosher salt and freshly ground black pepper
    • 1.5lbs tilapia fillets (4-6oz fillets)
    • 1 large zucchini sliced into rounds
    • 2 cloves crushed garlic
    • 1 – 15oz can low sodium diced tomatoes
    • 1 tsp. dried thyme (or 2 teaspoons chopped fresh)
    • Kosher salt and freshly ground black pepper

Directions:

  • Preheat the oven to 450 degrees F.

    Tear off 4-big squares of foil. The foil should be a few inches longer than the fillet.

    Combine the garlic, tomatoes, thyme and some salt and pepper in a small bowl.

    Place about 6-8 sliced of zucchini rounds on each piece of foil and lay the fish on top.

    Top each fillet with ¼ of the tomato mixture.  Pull up sided of foil and seal shut.  Be sure the foil is sealed or your fish will not cook.

    Place on a baking sheet and bake for 15 to 20 minutes. Serve over some quinoa or brown rice and enjoy!!

    Makes 4 servings.

  • Preheat the oven to 450 degrees F.

    Tear off 4-big squares of foil. The foil should be a few inches longer than the fillet.

    Combine the garlic, tomatoes, thyme and some salt and pepper in a small bowl.

    Place about 6-8 sliced of zucchini rounds on each piece of foil and lay the fish on top.

    Top each fillet with ¼ of the tomato mixture.  Pull up sided of foil and seal shut.  Be sure the foil is sealed or your fish will not cook.

    Place on a baking sheet and bake for 15 to 20 minutes. Serve over some quinoa or brown rice and enjoy!!

    Makes 4 servings.

Nutritional Analysis

Calories: 186; Total Fat: 3.8g; Saturated Fat: 0.7g; Cholesterol: 75mg; Carbohydrate: 5.8g; Dietary Fiber: 0.7g; Sugars: 1.9; Protein: 32.3g

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One Response to “Tilapia, Tomato, And Zucchini Foil Pouches”

  1. #
    1
    Lisa — January 16, 2013 @ 12:38 pm

    Did you use fresh or frozen tilapia?

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