Foil Packet Tilapia with Green Beans, Zucchini & Sweet Peppers

Foil Packet Tilapia

with Green Beans, Zucchini & Sweet Peppers

Group Created with Sketch. 40 min
Carb Conscious Mediterranean Diet i
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 340 Cals/serving
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In this vibrant dish, flaky tilapia is elevated by a coating of Italian seasoning and a bed of tender vegetables—oven-steamed in foil packets, then topped with a delicious tomato agrodolce (or sweet and spicy Italian sauce, made here with golden raisins, honey, red pepper flakes, and more).

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ingredients
Foil Packet Tilapia with Green Beans, Zucchini & Sweet Peppers
Title
  • 2 Tilapia Fillets
  • 4 oz Sweet Peppers
  • 2 cloves Garlic
  • 1 Zucchini
  • 4 oz Grape Tomatoes
  • 1 Lemon
  • 1 Tbsp Honey
  • 1 Shallot
  • 1½ Tbsps Golden Raisins
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
  • 6 oz Green Beans
Prepare the ingredients:
1 Prepare the ingredients:

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the stem ends of the green beans. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Halve the zucchini lengthwise, then thinly slice crosswise. Quarter and deseed the lemon. Peel and thinly slice the shallot. Halve the tomatoes.

Cook the vegetables:
2 Cook the vegetables:

In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the prepared green beans in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Add the chopped garlic, quartered peppers, and sliced zucchini; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Turn off the heat.

Assemble & bake the foil packets:
3 Assemble & bake the foil packets:

Meanwhile, pat the fish dry with paper towels. Season on both sides with salt, pepper, and the Italian seasoning. Place two large, rectangular pieces of foil on a work surface. Divide the cooked vegetables between the pieces of foil. Top with the seasoned fish; evenly divide the juice of 2 lemon wedges between the packets. Fold the foil in half over the filling. Roll and crimp the three open edges inwards to completely seal the packet. Carefully transfer to a sheet pan. Bake the foil packets 10 to 12 minutes, or until the fish is cooked through.* Remove from the oven.

* An instant-read thermometer should register 145°F.

Make the tomato agrodolce & serve your dish:
4 Make the tomato agrodolce & serve your dish:

Meanwhile, wipe out the pan used to cook the vegetables. In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced shallot; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the halved tomatoes; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add 1 tablespoon of water (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the tomatoes have broken down. Add the honey (kneading the packet before opening), raisins, the juice of the remaining lemon wedges, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until coated. Turn off the heat. Taste, then season with salt and pepper if desired. Carefully open the foil packets. Serve the cooked vegetables and fish topped with the tomato agrodolce. Enjoy!

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Prepare the ingredients:
1 Prepare the ingredients:

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the stem ends of the green beans. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Halve the zucchini lengthwise, then thinly slice crosswise. Quarter and deseed the lemon. Peel and thinly slice the shallot. Halve the tomatoes.

2 Cook the vegetables:

In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the prepared green beans in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Add the chopped garlic, quartered peppers, and sliced zucchini; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Turn off the heat.

Cook the vegetables:
Assemble & bake the foil packets:
3 Assemble & bake the foil packets:

Meanwhile, pat the fish dry with paper towels. Season on both sides with salt, pepper, and the Italian seasoning. Place two large, rectangular pieces of foil on a work surface. Divide the cooked vegetables between the pieces of foil. Top with the seasoned fish; evenly divide the juice of 2 lemon wedges between the packets. Fold the foil in half over the filling. Roll and crimp the three open edges inwards to completely seal the packet. Carefully transfer to a sheet pan. Bake the foil packets 10 to 12 minutes, or until the fish is cooked through.* Remove from the oven.

* An instant-read thermometer should register 145°F.

4 Make the tomato agrodolce & serve your dish:

Meanwhile, wipe out the pan used to cook the vegetables. In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced shallot; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the halved tomatoes; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add 1 tablespoon of water (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the tomatoes have broken down. Add the honey (kneading the packet before opening), raisins, the juice of the remaining lemon wedges, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until coated. Turn off the heat. Taste, then season with salt and pepper if desired. Carefully open the foil packets. Serve the cooked vegetables and fish topped with the tomato agrodolce. Enjoy!

Make the tomato agrodolce & serve your dish: