- one pound tilapia, thawed if frozen
- one sheet aluminum foil per tilapia piece
- extra virgin olive oil
- seafood or cajun seasoning
- lemon pepper
- garlic salt
- dried oregano
- dried parsley
- butter or margarine
- 2-3 lemons
- 1-2 heads of broccoli
- 1 medium onion
- 1/2 large red bell pepper
Start by cutting up the veggies. You don't want them chopped too big, they won't cook through properly. If they're too small they may shrivel up and burn. Cut up your onion, then the bell pepper, then trim just the top broccoli florets off the heads, leaving the stems aside. I divide the veggies evenly into 5-7 bowls depending how many tilapia filets I have.
Thaw out tilapia, pat to dry. Lay out your pieces of aluminum foil. You want them big enough to fit the brocolli and veggies into them, and once folded they have a little room inside for the heat to circulate.
Then you want to start seasoning both sides of your filet. I don't have precise measuring on this, but I do have a heavy seasoning hand. You can gauge how much seasoning you want, but be careful not to overseason with the garlic salt or creole seasoning. You don't want the fish too salty!
Then I place 2 of the lemon slices on top of the filet, and then add a few small dabs of butter or margarine.
Preheat your oven to 375 degrees and start wrapping your foil bringing up the short sides first. Make sure it's wrapped well enough to not allow air in, or let moisture out. Then bring up the long sides and fold them over twice to create a pocket.
Throw all your folded foil packets onto a cookie or baking sheet and bake in the oven for about 20 minutes.
Carefully scoop out the fish filets and veggies onto your plate and serve.
I usually separate the veggies and fish and serve side by side, it's great with steamed rice and I reserve most of the liquid and drizzle it over the fish and veggies on the plate. Delish!