Easy Oven Packet Caribbean Tilapia with Pears and Carnival Roasted Potatoes
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Ingredients
- 2 small red potatoes
- 2 small Yukon potatoes
- 1/2 yellow bell pepper, cut into 1" chunks
- 1 cup green beans (fresh, frozen, or canned)
- 1 Roma tomato, cut into wedges
- 2 tablespoons chopped white onion
- 1 clove garlic, minced
- 1/2 teaspoon cumin
- 1/4 teaspoon salt (optional)
- 1 tablespoon olive oil
- 1 pound tilapia fillets, fresh, or frozen (4-4-oz tilapia fillets)
- 1 tablespoon salt-free Caribbean citrus seasoning blend
- 2 teaspoons olive oil
- 3 D'Anjou pears (medium)
- aluminum foil
Instructions
- Heat oven to 425 °F.
- Scrub potatoes under running water, cut into 1-inch chunks.
- In a large bowl, toss potatoes with other vegetables, seasonings, and olive oil. Spread mix in a 2-quart baking dish and place in oven.
- Roast until potatoes and other vegetables are tender, about 30 to 40 minutes.
- About 15 minutes after the potato dish was placed in the oven, put in a baking sheet with fish packets, prepared as follows:
- Brush fish with olive oil, coat with seasoning blend.
- Place each filet in the center of a square of aluminum foil (or substitute foil with parchment paper).
- Cut pears into quarters and core; slice into thin wedges (about 8 to 12 per pear).Top fish with pear wedges.
- Bring the foil over the fish and fruit. Fold and pinch the seams.
- Place foil packets on a baking sheet. Bake about 20 minutes, until tilapia is cooked to an internal temperature of 145 °F, confirmed with a food thermometer, and fruit is tender.
- To serve, carefully open the packet, slide contents onto individual serving plates, and add roasted vegetables.
Nutrition
| Calories | 380 |
|---|---|
| Protein | 28 g |
| Total Fat | 8 g |
| Saturated Fat | 2 g |
| Cholesterol | 55 mg |
| Sodium | 220 mg |
| Carbohydrates | 54 g |
| Dietary Fiber | 8 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Produce for Better Health Foundation