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!