Foil-Baked Fish with Summer Veggies

3 tilapia fillets (or other white, mild-flavored fish), about 5 1/2 oz each

1 zucchini, sliced into 3" matchsticks

1 cup cherry tomatoes, halved

1 1" piece of fennel, sliced thin

2 green onions, sliced thin

2 cloves garlic, sliced thin

1 red bell pepper, sliced into 3" matchsticks

1/2 cup loosely packed basil leaves, chopped

1/2 lemon, juiced

2 tbsp extra virgin olive oil

1 tbsp balsamic vinegar, divided

1 tsp dried oregano

salt and pepper to taste


Preheat oven to 450 degrees.

In a large bowl, combine the sliced zucchini, cherry tomatoes, bell pepper, fennel, sliced green onions, garlic, oregano and basil. Drizzle olive oil and lemon juice over the veggies and add a pinch of salt. Toss well.

Pull a square of tin foil about 12 x 24" out. Fold it in half and place one fish fillet in the center. Add some vegetables on top and around the fish, then drizzle on a little balsamic vinegar and add a sprinkle of salt and pepper. Wrap up the foil around the fish and fold in all sides tightly so that no steam escapes. You want a nice, tight little package.

Repeat with the remaining fish fillets and then place the foil packets on a baking sheet and place in the oven for 15-20 minutes, until fish has baked through and flakes easily. You can check the fish after 15 minutes by unwrapping a tiny corner of the foil and poking a knife or fork inside.

When done, remove from the oven and unwrap on individual plates. Enjoy!


30 minutes