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his delicious fish recipe is so easy-you won't believe that it only took you about 15 minutes to prepare and cook! Olive tapenade is a French condiment paste made from olives, olive oil, and herbs. Cooking the fish with fresh vegetables adds a nice homemade touch with minimal effort. Be sure to seal the foil tightly so that the fish will steam inside the packets.
Ingredients:
- 1 small zucchini, ends trimmed
- 16 vine ripened cherry tomatoes
- -aluminum foil
- 4 4-ounce tilapia fillets
- -black pepper
- 8 tablespoons Cantaré olive tapenade (in the deli section)
- 1 Melissa's organic garlic clove, minced
Instructions:
Preheat the oven to 375°F.
Cut the zucchini into thin ribbons by using a vegetable peeler along the length of the squash. Set aside.
Use a sharp knife to slice each tomato into four pieces. First, score the top of the tomatoes in three places using the tip of the knife, then use the blade to slice all the way through. Set aside.
Cut four pieces of aluminum foil large enough to wrap each piece of fish individually. Place each piece on one side of each foil sheet. Season to taste with pepper. Spread two tablespoons of tapenade of the top of each fillet. Sprinkle with minced garlic. Lay zucchini ribbons in a single layer over the tapenade. Top each piece with a single layer of about 16 tomato slices. Fold the foil over the top of the fish and crimp the edges together along the long side, leaving a little room inside the foil, so the fish will steam in the oven. Fold the short ends together and crimp them tightly, again leaving a little breathing room inside.
Bake on a rimmed baking sheet or in a glass baking dish for ten minutes. Remove from foil by opening the packets and sliding the fish onto plates.
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Each fish packet contains: |
Calories
Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Sugars
Protein
Vitamin A
Vitamin C
Calcium
Iron
|
190
8 g
1 g
0 mg
380 g
8 g
1 g
3 g
20 g
13% DV
29% DV
8% DV
15% DV
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