I’m not a huge fan of red meat (or sausage) and chicken breasts can get
boring if eaten enough times, so I’m always on the lookout for new fish and
alternate protein recipes. If you have any favorites, please let me know!
This recipe got me from the get go – lemons, tomatoes, capers, and
garlic, oh my! Is there anything better, especially in the last gasps of summer
we’re now experiencing? Grab some fresh tomatoes while they’re available. Plus the fact that this is the seafood equivalent of slice and bake - slice veggies, bake fish in aluminum. Perfect gateway recipe for people who want to add seafood to their diet but haven't made it at home before.
As I’ve mentioned previously, I’ve recently been experimenting with
freezer cooking. One of the more useful resources I’ve found has been Once a Month Mom – a website with a large
collection of recipes that have freezing instructions already spelled out for
you (they also sell memberships to buy their monthly and mini meal plans). This
was one of the first recipes from them that I made and I think you’ll enjoy it
as well!
From Once
a Month Mom
If you’re interested in freezing this dish to either make dinner prep
easier one night in the future or to take advantage of a sale on Tilapia, simply
assemble the packet as instructed, stick the foil packet in a Ziploc bag, and
freeze! When you’re ready to eat, stick the packet in the freezer as is and add
about 5-10 minutes to the baking time.
Ingredients:
1 pound Tilapia,
fresh (make sure you have 4 individual filets)
1 cup Tomatoes,
diced
1 tablespoon
Capers
1 medium Garlic
clove, minced
1/4 cups Olive Oil
1 medium Lemon,
juiced
Equipment:
Aluminum foil,
cookie sheets
Instructions:
Distribute one tilapia filet per foil square. Lift up the
edges, divide remaining ingredients equally among the filets. Roll foil edges
together tightly to form a packet. Bake at 375 for 10-15 minutes until fish is
firm.
Serves 4
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