I celebrate Lent with this family favorite;
- 2 (6 ounce) tilapia fillets , or any white fish (12 oz. or 340g total)
- 6-8 (6 ) asparagus sprigs , cut into thirds
- 1 medium (1 medium) zucchini , (or other summer squash) sliced
- Kosher salt , to taste
- Freshly ground black pepper , to taste
- 2 Tablespoons butter , melted
- 2 cloves (2 cloves) garlic , minced
- 1 tablespoon lemon juice
- 1 teaspoon dried or fresh thyme or oregano or mix of both
- 1/2 teaspoon dried dill or 1 teaspoon (5ml fresh chopped dill), optional
- 1 (1 ) medium lemon , cut into wedges
- Fresh minced parsley , for topping
- Preheat oven to 450°F. Tear two pieces of heavy duty aluminum foil large enough to wrap each fish and veggies pack.
- Place each fish filet in the center of the foils and then divide the veggies (asparagus & squash) between each foil pack. Season with salt and pepper.
- In bowl, whisk together the melted butter, garlic, lemon juice, dried thyme/oregano, and optional dried dill.
- Divide the garlic butter over the two fish packets. Fold the foil over to almost completely cover the fish and veggies. Leave a small opening on top to release steam.
- Place on a baking sheet pan and bake fish until cooked through, depending on the type and the thickness of your fish, 15-20 minutes. When a fork easily cuts through the fish flakes, it’s cooked! Serve warm with parsley sprinkled on top and with lemon wedges.
No comments:
Post a Comment