Dish of the Week: Tilapia with Zucchini and Tomatoes

It doesn't get much easier than this fish recipe...and I've been known to kill a good piece of fish. Cooking with parchment paper sounds fancy, but it's not. And it makes clean up a whole lot simpler. We buy frozen tilapia fillets and have always had good luck with them. You could certainly use fresh tilapia for this recipe, but make sure you cut back on the baking time.




Tilapia with Zucchini and Tomatoes

2 tilapia fillets (frozen)
2 zucchini, coarsely chopped
1 cup cherry tomatoes, cut in half
1 clove garlic, minced
1 Tbsp olive oil
salt & pepper to taste

Preheat oven to 400 degrees. Line baking dish with large sheet of parchment paper (big enough to fold up fish and vegetables). Lay fish on top of parchment paper and sprinkle with a little salt and pepper. Cover fillets with zucchini, tomatoes and garlic. Drizzle with olive oil and season with a little more salt and pepper. Wrap the fish in the parchment by first folding in the two short sides and then the two longer sides...creating a pouch. It does not need to be snug. Bake for 30 - 45 minutes. Fish is fully cooked when it flakes with a fork.

Serve with steamed rice.

Here's another veggie dish you'll love!