Recipe: Foil Packet Oven Roasted Tilapia And Vegetables With Lemon Herb Butter

Oven Roasted Tilapia and Vegetables with Lemon Herb Butter

1 1/2 pounds Fresh Tilapia (4 each 5-6 oz filets)
1 Tomato (sliced in 8 slices)
1 Zucchini (med sliced)
1 Yellow Squash (med sliced)
1 Lemon (sliced in 8 slices)
Italian seasoning (to taste)
Salt and Pepper (to taste)
4 tablespoons Butter
2 cups Cooked Brown Rice
4 sheets Aluminum Foil (approximately 12-16 inches long)

1. Lay four pieces of foil out on counter top or work table. Place two slices of tomato in center of each sheet, and season lightly with salt and pepper.
Divide the Zucchini and Yellow Squash into four portions, and place over the top of tomatoes. Try to keep them as flat and evenly spread out as possible so they will cook evenly.

2. Season the vegetables with Italian seasoning. Use whatever seasoning blend you normally have in your pantry. If you prefer all basil, or have a blend you normally use, substitute here. You could replace with fresh basil leaves, but fresh herbs may be expensive depending on timing and market prices.

3. Place the Tilapia on top of the vegetable stack. Place 1 Tbsp butter on top of fish. If you soften butter slightly you can spread it easily over fish.

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4. Season lightly with Salt and Pepper, and same seasoning you used on vegetables. Top with two slices of Lemon. Form a pouch with Foil and crimp edges, forming an envelope or bag.

5. Place in 350ºF oven for about 20 to 25 minutes. (Mine was closer to 25 minutes)

6. Remove from oven and open foil; use caution as steam will be trapped in foil. Serve the Tilapia and vegetables over cooked rice. Make sure to spoon liquid from bottom of foil over top of the fish and vegetables.

7. You can substitute whatever side item you normally keep in your pantry, pasta, brown rice, couscous, etc. Enjoy!!

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Recipe: Vegetable Feta Foil Packet

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This one was inspired by my friend Rhonda* who came over to visit me the other day. We chatted about fish in foil packets and it got my mouth watering for veggies made the same way.

I only made one serving because my husband took our oldest out for some male-bonding time, so I was on my own with the toddler. This could easily be a vegetarian’s main course and a side dish for a non-vegetarian.

Vegetable Feta Foil Packet
For one foil packet…
• 4 asparagus spears, cut into 1″ pieces
• 5 button mushrooms, sliced in half
• 1 small red bell pepper, sliced into 1″ pieces
• 1 small yellow bell pepper, sliced into 1″ pieces
• 8-12 cherry tomatoes
• 1/4 to 1/2 cup crumbled feta
• 1/4 cup grated Parmesan cheese
• 1 to 2 teaspoons dried oregano
• 1 Tablespoon olive oil
• 2 Tablespoons balsamic vinegar
• 2 one-foot-long sheets of foil

1. Preheat the oven to 375°.

2. Get two 1 foot long sheets of foil. Lay one out flat, set the other aside.

3. Cut the vegetables if you haven’t already.

4. Place the asparagus, mushrooms, tomatoes, bell pepper, and feta in the center of one sheet of foil.

5. Drizzle the vegetable and feta mix with olive oil and balsamic vinegar. Sprinkle with oregano and Parmesan.

6. Seal the foil packet tightly. Place the foil packet, seam down, on the other sheet of foil and seal the second foil sheet around the vegetable foil packet.

7. Place it on the center rack of the oven and let it cook 10 minutes. Flip the foil packet and let it cook another 10-15 minutes. (This allows the veggies enough time to get crunchy soft. If you prefer them soft then cook 5 minutes longer on each side.)

8. Open the packet, let cool a few minutes, and enjoy!

* Names have been changed to protect the “innocent”! Haha!