Foiled Again! Baked Tilapia With Roasted Vegetables #RSC
photo by threeovens
- Ready In:
- Reynolds Wrap Foil
- 4 (4 -5 ounce) tilapia fillets, thawed if frozen and patted dry with paper towels
- kosher salt
- fresh ground black pepper
- 1⁄2 lemon, zest of
- 1 tablespoon olive oil
- 3 tablespoons butter
- 8 ounces almonds, coarsely chopped
- 1 lemon, juice of
- 1 lb cauliflower, cut into florets
- 1 red onion, cut into 1-inchx2-inch wedges (cut into 1-inch wedges, lengthwise, then cut each in half, crosswise)
- 1 pint grape tomatoes, halved
- olive oil
- kosher salt
- fresh ground black pepper
- fresh parsley, chopped
- Preheat oven to 400 degrees F; line 2 baking sheets with aluminum foil and cut off an additional 4 squares of foil to make fish packets.
- Melt butter in olive oil over low heat; brush foil squares with just a small amount of this mixture (the remainder will be used for the sauce) - alternatively, you can spray the foil with cooking spray.
- Season both sides of the fish with salt and pepper; lay one fillet on each foil square and grate the lemon zest over each.
- Close up packets and arrange on a prepared baking sheet; bake until fish flakes easily with a fork, 20 to 25 minutes.
- Meanwhile, place cauliflower florets, onion, and tomatoes in a bowl and drizzle with olive oil; arrange, in a single layer, on the other prepared baking sheet.
- Season vegetables with salt and pepper and roast until cauliflower just begins to brown on the edges and tomatoes soften and collapse, about 15 minutes.
- Once fish and vegetables are done, place almonds in remaining olive oil/butter mixture and heat just until almonds are golden, only about 1 minute - be careful, they burn easily (even if they do brown, they are still good).
- Open packets and plate fish with cauliflower mix along side; top with sauce and garnish with fresh parsley.
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