Lemon Baked Tilapia
4 Large Lemons (zest, 2 juiced)
1/4 Teaspoon Cayenne pepper (may add more for more heat)
8 Tablespoons Olive Oil
4 Garlic cloves minced
3 Fresh rosemary sprigs
9 Fresh basil leaves
3 small red onions
1 16oz. bag baby carrots (Substitution: 4 large carrots peeled and chopped)
1 1lb. bag sweet mini peppers
6 sheets aluminum foil
Preheat the oven to 400F.
In a large bowl add carrots, sweet mini peppers, and 2 1/2 diced onions. Season the vegetables with 2 tablespoons olive oil, 1 large minced garlic clove, salt and pepper, mix well until all vegetables are coated with the marinade. Place in the preheated oven for 30-35 minutes or until all the vegetables are tender.
Meanwhile, in another large bowl, add 6 tilapia fillets, 6 tablespoons olive oil, 3 minced garlic cloves, salt, pepper, cayenne pepper, lemon juice of 2 lemons and zest of all 4 lemons. Coat all fillets well.
In each aluminum foil sheet, place one tilapia fillet, top with 2 lemon circles from the remaining 2 lemons, three with three basil leaves and top the other three with one sprig of rosemary. Also, top with slices of red onions from the remaining half of the onion on some or all the fillets. The onion is optional.
Close each foil, ensuring every side is completely closed. In a rimmed baking sheet, line with aluminum foil because in case some juices escape the foil pockets, the juices will land on the foil not the baking sheet.
The vegetables should be done by now, place the tilapia pockets in the oven, bake for 12 minutes.
After the 12 minutes, open each pocket like the photo above and place back into the oven for 5 minutes.
Serve with the roasted vegetables and rice. Enjoy!
*Keep your eye on your vegetables so you do not burn the vegetables like I did. Even though I burned the vegetables, the vegetables were still delicious.
Photos taken by me