Asian Cilantro Tilapia #RSC

READY IN: 22mins


  • 4
    thawed tilapia fillets
  • marinade
  • 6
    tablespoons sesame oil (separate in 2 parts so only use 3Tbsp, save the remaining.)
  • 12
    cup soy sauce (preferably low sodium)
  • 14
    cup rice wine vinegar
  • 2
    tablespoons honey
  • 2
    tablespoons water
  • 2
    garlic cloves, grated
  • 1
    slice fresh ginger, grated (primarily the size of the 2 garlic cloves)
  • 1
    whole lemon zest
  • 1
    zucchini (halved vertically and sliced)
  • 1
    onion (halved or sliced long)
  • 4
    scallions (sliced long on an angle)
  • 1
    bunch fresh cilantro (coarsely chopped)
  • Reynolds Wrap Foil


  • Preheat oven 375.
  • Make the marinade. Make sure to only use 3Tbsp of the sesame oil. This should make a little over 3/4cup of sauce but out of that put aside 1/4 cup for the veggies and the rest is needed for the fish.
  • Add in all the veggies and a handful of cilantro in a mixing bowl. Sprinkle in Salt/pepper, LEMON ZEST, 1/4 cup of the marinade and toss. Put to the side.
  • Lay down the REYNOLDS FOIL in the baking dish.
  • Pour the other part of the sesame oil (3Tbsp).
  • Lay the TILAPIA and you can overlap the thinner sides.
  • Pour the remaining part of the marinade over the fish.
  • Spread the veggie mixture covering the fish.
  • Cover the foil but leave a small air pocket.
  • Bake 12--15 minutes.
  • ENJOY by itself or on some rice.