Ingredients
- 4 (4 ounce) fillets tilapia fillets
- 2 carrots, julienned
- 1 stalk celery, julienned
- 2 shallots, thinly sliced
- 2 tablespoons dry vermouth
- 2 tablespoons butter
Why This Dish Is Worth Trying
Quick, healthy, and full of fresh flavors. Wrapping the fish and veggies in foil locks in moisture, making the tilapia tender and the vegetables perfectly steamed. It’s a simple meal that feels special and requires minimal cleanup.
Better Cooking Tips
- Use parchment paper inside the foil to prevent sticking and make cleanup easier.
- Add a splash of lemon juice or white wine before sealing the foil for extra brightness.
- Make sure the foil packets are sealed tightly to keep steam inside and cook the fish evenly.
- Add a splash of lemon juice or white wine before sealing the foil for extra brightness.
- Make sure the foil packets are sealed tightly to keep steam inside and cook the fish evenly.
Directions
Lightly heat your oven to 450 degrees Fahrenheit. Tear off a piece of aluminum foil for each tilapia fillet you have. Lay a fillet in the center of each piece of foil, then scatter some carrots and celery on top. Pour a little vermouth and add a pat of butter over each one, dividing them evenly. Fold up the foil to make a sealed packet and place them on a baking sheet. Pop the tray into the oven and bake for about 15 to 20 minutes, until the fish flakes easily when you poke it with a fork. Let the packets cool for a minute before carefully opening—they’ll be hot and steamy!
Serving Ideas To Try
Serve with a side of steamed rice or quinoa to soak up the flavorful juices. A light green salad with a citrus vinaigrette pairs well and adds some crunch. Garnish with fresh herbs like parsley or dill for a pop of color and freshness.
Freezing Tips
Store any leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in the oven or microwave to avoid drying out the fish. For best flavor, consume the meal soon after cooking.
