Seafood and Summer Vegetable Packets
Makes:
4 servings
Total Time:
45 min
Submitted by:
Category:
Dinner Entrees
Sub Category: Fish & Seafood Entrees
what you need
- 1 pound fish, such as tilapia or salmon, cut into 4 equal portions
- 1 cup cherry or grape tomatoes, quartered/halved
- 1 cup summer squash and zucchini, quartered
- 1 cup red onion, thinly sliced
- 1 bunch asparagus or equivalent in green beans, cut into 1-inch pieces
- 1/4 cup pitted Kalamata or black olives, coarsely chopped
- 1 Tbsp. extra-virgin olive oil
- 2 Tbsp. lemon juice
- 1 Tbsp. fresh oregano, chopped or equivalent dried oregano
- 4 tsp. capers, rinsed and drained
- Sea salt
- Freshly cracked black pepper
- 3 oz feta or goat cheese, crumbled
make it
Preheat oven 425 degrees F. Lay out 4 double-layered 20-inch foil sheets. Place the fish in the center of each sheet and continue to layer with the vegetables.
Mix together the olive oil and lemon juice in a bowl and drizzle over each pouch. Sprinkle with the herbs and seasonings and seal up pouches.
Bake the pouches on a baking sheet for about 20 minutes. Serve over whole-grain couscous or rice and divide the cheese between the four servings.
Notes
