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Hi, welcome to KITJEN!

A place where food is celebrated, not feared. This is your guide to creating well-balanced meals while enjoying every single bite.

Lemon Baked Tilapia

A quick dinner is the dream come true.

A quick dinner is what I provided for you. To help you during the weekday, I created this one sheet pan dinner.

The active prep work is quick, most of the time chunk is the baking part, so in reality you are not doing much for 35 minutes. It is all about waiting. I love cooking simple meals because the meals are quick and easy to make.

I chose tilapia again because it is affordable and easy to season with flavorful ingredients. Creating foil boats help you make mess-less and one sheet pan meals. Also, trapping the fish with the aromatics and seasonings will help the fish absorb the flavors through the steaming process, so this is a great way to bake fish.

Using herbs like rosemary and basil, don’t just add flavor but nutrients too. Garlic also adds benefits to this baked tilapia, so the fun part about cooking healthy is using ingredients that benefits your body.

Enjoy this baked tilapia for dinner.

Start to finish: 45 minutes

Servings: 6 (one, if you are meal prepping)

Ingredients:

6 tilapias

4 large lemons, zest and two juiced

Kosher Salt

Pepper

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, diced

One- 16 ounce bag baby carrots (Substitution: 4 large carrots peeled and chopped)

One- 1 pound bag sweet mini peppers

6 sheets aluminum foil

Instructions:

Preheat the oven to 400 F.

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.

Take out the vegetables sheet pan from the oven and place the tilapia pockets in the oven, bake for 12 minutes.

After the 12 minutes, open each pocket and place back into the oven for 5 minutes.

Serve with the roasted vegetables and rice. Enjoy!


** All the portion sizes are based on a general serving size, but you may change all serving sizes to your specific portion size.



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