Last night I cooked the easiest, healthiest, and most delicious meal I’ve had in a long time.
Usually when I get home from work, I’m tired and just looking for a quick fix dinner that’s both tasty and nutritious. A lot of the time my go-to’s include roasted veggies, lean chicken breast, and occasionally some salad, quinoa, or rice on the side. I used to get creative with recipes all the time, but lately I’ve fallen into a bit of a rut and keep cooking the same combinations over and over again.
Last night Fabio went out to dinner with some of his friends, and instead of being the only girl among seven guys, I decided to stay in and take advantage of one of Fabio’s least favorite foods: fish.
Specifically, the tilapia fillets we have collecting ice crystals in the freezer (ok the fish aren’t collecting ice crystals, just the package).
I personally am a huge fan of tilapia since it’s rich in high-quality protein, low in fat, and a good source of essential vitamins and minerals. Since I knew Fabio would be gone for dinner, I brainstormed some new methods for cooking the frozen tilapia and I came up with something that was super easy, required no clean up, was finished in 20 minutes, and TASTED AMAZING.
Seriously, I was expecting this meal to taste a little bland and a little “too healthy” if you know what I mean, but I was shocked to find that I actually loved this meal.
I give you: easy fish and veggies!
This meal is cooked in a foil packet, hence the no clean up part. It is also really nutritious since the only ingredients are whatever veggies you have on hand, a fish fillet (white and flaky fish would probably be best), a little EVOO, and whatever seasonings you want. That’s it!
Here how my version of this meal came together.
Step One: Preheat your oven to 420 degrees and lay a piece of aluminum foil on a cookie sheet. Spray the foil with a little nonstick spray, and place the still-frozen fish fillet on top of the foil (if your fish isn’t frozen this should still work, but I would imagine you just have to take it out of the oven sooner). Top the frozen fillet with a spritz of olive oil, salt, pepper, and whatever seasoning you like (I used Old Bay).
Step Two: Chop your veggies. You can use any kind of veggies you want! I’m sure squash would work really well in the summertime. I had carrots and broccoli, so I used that. I also chopped up 1/4 of a large onion and a clove of garlic, since I recently heard from Dr. Oz on the TODAY Show that onions and garlic have enzymes to help ward off cancer and heart disease. Works for me!
I added all my chopped veggies into a bowl, drizzled just a little olive oil on them, and then added salt, pepper, and more Old Bay to the bowl. Then I just used my hands to toss everything around. (You could skip this step if you want less cleanup, but I wanted the seasonings to be evenly mixed).
Step Three: Place the veggies right on top of the fish and add some lemon juice on top, if you like. Then wrap everything tightly in the foil so you have a little pouch.
(Please ignore my gross cookie sheet)
Place the pouch in the oven, and bake for about 20 minutes or until the fish is flaky and falls apart.
Step Four: Unwrap your pouch, and transfer the whole thing to a plate. Wait a minute for it to cool off, and then dig in!!
This meal might not look like it has a whole lot of flavor (hence the reason why I thought it might taste a little “too healthy”) but when the fish and veggies steam in the pouch, it makes a delicious juice. The fish was really flavorful and my veggies were cooked just the way I like them.
I really couldn’t believe how tasty this meal was, and you better believe I ate every last bite. I am determined to recreate this meal for Fabio, because even though it’s fish it’s just so tasty I think he will have to like it!
Question of the day: Have you ever cooked with tinfoil like this?
In Italy, I had a whole pasta dish made this way and it was so fresh and delicious. Yum! I may have to investigate adding some pasta in next time!