Preheat the oven to 400 degrees F. Whisk together the white wine, olive oil, lemon zest and juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Baked Tilapia In Foil. This photo below shows you how I made the foil packet. Hi! Stuff the fish with 1/3 of … Sign up to receive weekly recipes from the Queen of Southern Cooking, Kosher salt and freshly ground black pepper. Easy, simple, healthy and delicious! While you can always make tilapia in a pan, you can also bake it in your oven to fully infuse the flavors of other spices.You can either make tilapia filets in a baking pan or use foil wraps to speed up cooking times. Kosher salt and freshly ground black pepper, Sign up for the Recipe of the Day Newsletter Privacy Policy, Creamy Dairy-Free Stove Top Mac and Cheese, Gluten-Free Roasted Garlic and Herb Gravy. Sprinkle combined seasoning over each filet. This website uses marketing and tracking technologies. Give it a try and let me know what you think by leaving a comment below. Opting out of this will opt you out of all cookies, except for those needed to run the website. Season the cleaned fish with salt. The foil should be a few inches longer than the fillet. Create your own unique website with customizable templates. Spread 1/3 of the vegetable mixture in the middle of the tray then place the tilapia over it. Brush inside and all sides of tilapia with oyster sauce mixture. This whole fish is stuffed with common vegetables we have in our kitchen and seasoned with my favorite oyster sauce mixed with sesame oil and lemon juice. 2. Place each tilapia fillet on a separate 14-by-12-inch piece of nonstick foil. This is a great recipe to make. Brush inside and all sides of tilapia with oyster sauce mixture. Welcome to my blog PinoyCookingRecipes where you can find true and kitchen tested recipes. Serve removed from the foil with veggies on the top and any sauce drizzled over the fish. 4 Tilapia fillets Fresh kale or spinach Fresh minced garlic (about 1 clove per fish) 4 Teaspoons olive oil (1 teaspoon for each tilapia) Fresh lemons (optional) Salt, pepper, smoked paprika and/or your favorite seasonings. Set aside for 10-15 minutes. Janette here. Drizzle one-quarter of the white wine mixture over each fish fillet and top with one-quarter of the tomatoes, capers and thyme. Fold over the fillet and roll up the edges to create a seal. This recipe does not require dipping sauce when serving because that simple sauce combination is enough to give this fish a nice flavor. I used Tilapia here but please know that a variety of white-fleshed fish can also be used. Stuff the fish with 1/3 of the vegetables then the remaining mixture on top. Top each fillet with the tomato mixture. Place on a baking sheet and bake for 15 to 20 minutes. Line a large tray with foil big enough to cover the fish and make a packet. In a small bowl. The foil should be a few inches longer than the fillet. 1/3 cup celery, chopped or slice diagonally, 1/4 tsp salt plus more for seasoning  the fish. Tilapia is a common white fish that absorbs flavors well when you cook with it. Put the packets on a sheet pan and bake until the fish becomes fragrant, 20 to 25 minutes depending on the thickness of the fillets; let cool for 3 minutes. Place on a baking sheet and bake for 15 to 20 minutes. In a medium bowl, combine onion, tomatoes, garlic, green onions, celery, salt and pepper. Cover with foil and fold the the sides to seal. 1. Drizzle each fillet with the olive oil. Spread 1/3 of the vegetable mixture in the middle of the tray then place the tilapia over it. Bake at 375 F for 20-25 minutes or until cooked through. combine oyster sauce, sesame oil and juice. Drizzle each fillet with the olive oil. To read more about me, click here. It can also be grilled or steamed if desired. All rights reserved. Making a foil packet allows space for steaming and avoids steam and juice from oozing out while baking or steaming. Enjoy! Lay each fillet out on its own piece of foil. © 2020 Discovery or its subsidiaries and affiliates. Fold over the fillet and roll up the edges to create a seal. Fold the foil up over each piece of fish and seal to create a packet. Making sure that the sides are fully sealed will prevent the steam and the juice from oozing out while baking or steaming. Note that some products may not work as well without tracking cookies. Top each fillet with the tomato mixture. Combine the garlic, tomatoes, shallots, thyme and some salt and pepper in a small bowl. Place each tilapia fillet on a separate 14-by-12-inch piece of nonstick foil. Open the packets, sprinkle 1/2 teaspoon salt evenly over the fillets and serve. Mix together in a separate bowl. Combine the garlic, tomatoes, shallots, thyme and some salt and pepper in a small bowl. Line a large tray with foil big enough to cover the fish and make a packet.

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