Confession - I'm not great at cooking fish. I'm not great at cooking meat, either, which could be one of the reasons why I rarely make it. However, I'm proud to announce that I seriously crushed this recipe (or my variation of it, at least); it was sooo good. Baking fish in foil at high heat will definitely be my go-to method from now on. I'm already brainstorming all the delicious variations I can create! The tilapia was flaky and perfect, the vegetables were colorful and filled with flavor, and the touch of balsamic vinegar added the perfect tangy-ness. I'm used to dousing fish in lemon, but this needed absolutely no extra embellishment. MAKE THIS FISH.
Ingredients (serves 1)
1 tilapia filet (approx. 4 oz)
1/2 zucchini, cut into 3 inch matchsticks
1/2 cup mini heirloom tomatoes, halved
1/3 cup loosely packed basil leaves, chopped
1 clove garlic, thinly sliced
1/4 lemon, juiced
extra virgin olive oil
balsamic vinegar
salt, pepper, oregano to taste
Preheat oven to 450 degrees. Combine zucchini, tomatoes, garlic and basil in a bowl with the lemon juice, drizzle of olive oil, and a pinch of salt and oregano. Toss to coat, and set aside. Place the tilapia on a large sheet of aluminum foil and pour the veggies on top and around it - finish off with a liberal sprinkling of balsamic vinegar, and some salt and pepper. Wrap the foil around the fish so it forms a tight packet - it's important that no steam escapes! Bake for 15 minutes and serve.
