The "gift" of these foil-wrapped packets is more than their quick prep and easy cleanup; the method also steams the fish and vegetables perfectly. Carefully unwrap the packets yourself, or bring them to the table for each person to unwrap.
5 cups thinly sliced napa (Chinese) cabbage
1 cup matchstick-cut carrots
1 cup snow peas
1 medium red bell pepper, thinly sliced
2 tablespoons toasted sesame oil
1 tablespoon fresh lime juice
4 (5-oz.) tilapia fillets
8 teaspoons reduced-sodium soy sauce
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 teaspoons toasted sesame seeds (optional)
4 lime wedges
Est. added sugars 0g
How to Make It
Preheat oven to 400°F. Combine cabbage, carrots, snow peas, and bell pepper in a bowl; toss. Combine oil and juice in a bowl. Add oil mixture to cabbage mixture; toss.
Divide cabbage mixture evenly among 4 (14-inch) square pieces of foil; top with fillets. Drizzle 2 tsp. soy sauce over each fillet; sprinkle evenly with salt and black pepper.
Bring edges of foil up over fillets; fold to seal. Place, seal side up, on a baking sheet; bake at 400°F for 20 minutes. Open packets; top with sesame seeds, if desired. Serve with lime wedges.
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I expected more. The veggies got too soggy under the fish and with the sauce. Neither my husband nor my daughter cared for it either. The cooked cabbage made for a unpleasant aroma along with the fish.
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