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aluminum foil fresh asparagus green beans carrot sticks Tilapia fillets fresh basil Italian seasoning garlic salt salt butter olive oil Italian stewed tomatoes lemon slices lemon juice
Viewed: 2 - Published at: 6 years agoIngredients
- 4 12x12-inch squares aluminum foil
- 20 fresh asparagus, trimmed
- 2 pounds fresh green beans, trimmed
- 2 cups carrot sticks
- 1 (14 ounce) can artichoke hearts, drained
- 4 tilapia fillets
- 2 tablespoons chopped fresh basil, or more to taste
- 1 tablespoon Italian seasoning, or more to taste
- 1 teaspoon garlic salt, or more to taste
- salt and ground black pepper to taste
- 1/4 cup butter
- 1/4 cup olive oil, or more to taste
- 1 (15 ounce) can Italian stewed tomatoes, sliced
- 8 lemon slices
- 4 squeezes lemon juice
Method
- Preheat oven to 375 degrees F (190 degrees C).
- Lay aluminum foil squares on a work surface. Place 5 spears of asparagus in the center of each square; distribute equal amounts of the green beans, carrots, and artichoke hearts among the squares. Lay tilapia fillets over vegetables.
- Top each fillet with basil, Italian seasoning, garlic salt, salt, and pepper. Place 1 tablespoon butter and a drizzle of olive oil on each fillet. Top with tomato slices, lemon slices, and a squeeze of lemon juice. Fold aluminum foil edges together over each fillet to create a tightly sealed packet.
- Place packets on a baking sheet and bake in preheated oven until fish flakes easily with a fork, 20 to 30 minutes.
