Foil-Baked Fish with Summer Veggies

Ingredients

3 tilapia fillets (or other white, mild-flavored fish), about 5½ oz each

1 zucchini, sliced into 3-inch matchsticks

1 cup cherry tomatoes, halved (if able to tolerate seeds)

1 1-inch piece of fennel, sliced thin

2 green onions, sliced thin

2 cloves garlic, sliced thin

1 red bell pepper, sliced into 3-inch matchsticks

½ cup loosely packed basil leaves, chopped

½ lemon, juiced

2 TBSP extra virgin olive oil

1 TBSP balsamic vinegar, divided*

1 tsp dried oregano

salt and pepper to taste

3 tilapia fillets (or other white, mild-flavored fish), about 156 grams each

1 zucchini, sliced into 7.6-cm matchsticks

1 cup cherry tomatoes, halved (if able to tolerate seeds)

1 2.5-cm piece of fennel, sliced thin

2 green onions, sliced thin

2 cloves garlic, sliced thin

1 red bell pepper, sliced into 7.6-cm matchsticks

21 grams loosely packed basil leaves, chopped

½ lemon, juiced

2 TBSP (30 ml) extra virgin olive oil

1 TBSP (15 ml) balsamic vinegar, divided*

1 tsp (5 ml) dried oregano

salt and pepper to taste

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Dietary Therapies

IBD-AID P3

SCD

mSCD

MED

Dietary Requirements

Grain-Free

Gluten-Free

Dairy-Free

Lactose-Free

Egg Free

Nut Free

Soy Free

Recipe PDF

Instructions

Preheat oven to 450°F (232°C).
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 12x24 inches (30.5x61 cm) out.
Fold it in half and place one fish fillet in the center.
Add some vegetables on top and around the fish.
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.
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.