1 cups diced tomatoes
1 cup diced zucchini
1 cup thinly sliced red onion
small bunch green beans, trimmed and cut into 1/2-inch pieces
1/4 cup pitted and coarsely chopped black olives
4 tablespoons lemon juice
1 tablespoon chopped fresh oregano
1 tablespoon extra-virgin olive oil
1 teaspoon capers, rinsed
salt and pepper
1 pound tilapia fillets, cut into 4 equal portions
1 cup diced zucchini
1 cup thinly sliced red onion
small bunch green beans, trimmed and cut into 1/2-inch pieces
1/4 cup pitted and coarsely chopped black olives
4 tablespoons lemon juice
1 tablespoon chopped fresh oregano
1 tablespoon extra-virgin olive oil
1 teaspoon capers, rinsed
salt and pepper
1 pound tilapia fillets, cut into 4 equal portions
- Preheat oven to 425.
- Combine tomatoes, zucchini, onion, green beans, olives, lemon juice, oregano, oil, capers, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl.
- To make a packet, generously coatta sheet of foil with cooking spray. Place one portion of seasoned tilapia in the center of the foil. Top with about 1/4 portion of the vegetable mixture.
- Bring the short ends of the foil together, leaving enough room in the packet for steam to gather and cook the food. Fold the foil over and pinch to seal. Pinch seams together along the sides. Make sure all the seams are tightly sealed to keep steam from escaping. Repeat with remaining portions.
- Bake the packets directly on an oven rack until the tilapia is cooked through and the vegetables are just tender, about 20 minutes.
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