Try a foil-pack dinner with our Baked Tilapia with Cauliflower & Carrots. This no-muss no-fuss Baked Tilapia with Cauliflower & Carrots makes cleanup a snap!
What You Need
Original recipe yields 6 servings
1/2 lb. red potatoes (about 2), cut into 1/2-inch cubes
2 cups small cauliflower florets, coarsely chopped
1 cup drained canned pickled carrots
6 tilapia fillets (1-1/2 lb.)
1/4 tsp. paprika
1/3 cup KRAFT Real Mayo Mayonnaise
2 cloves garlic, minced
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Let's Make It
Heat oven to 375ºF.
Combine vegetables; spoon onto centers of 6 large sheets of heavy-duty foil sprayed with cooking spray. Top with fish; sprinkle with paprika.
Fold foil to make 6 packets; place in single layer on baking sheet.
Bake 30 min. or until fish flakes easily with fork. Remove packets from oven; let stand 5 min. Meanwhile, mix mayo and garlic until blended.
Cut slits in foil with sharp knife to release steam before carefully opening each packet. Serve fish and vegetables topped with mayo mixture.
How to Buy Fresh Fish Fillets
Fresh fish fillets should have a fresh odor, firm texture and moist appearance. Fresh fish should be stored, tightly wrapped, in the refrigerator and cooked within a day or two after purchase.
Assemble these packets first thing in the morning. Then, refrigerate until ready to bake that night. Dinner prep can't get much easier than this!
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 10g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.