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Seafood and Summer Vegetable Packets

Kraft Memeber Recipe
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Makes: 4 servings Total Time: 45 min
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.
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