Tus­can Fish Pack­ets

TAKES: 30 min. MAKES: 4 serv­ings

Simple & Delicious - - ON THE MENU -

A pro­fes­sional chef shared this recipe with me, and I played around with dif­fer­ent veg­gie com­bi­na­tions un­til I found my fam­ily’s fa­vorite. —Kathy Mor­row, Hub­bard, OH

1 can (15 oz.) great north­ern

beans, rinsed and drained 4 plum toma­toes, chopped 1 small zuc­chini, chopped 1 medium onion, chopped 1 gar­lic clove, minced

1/4 cup white wine

³/4 tsp. salt, di­vided

1/4 tsp. pep­per, di­vided 4 tilapia fil­lets (6 oz. each) 1 medium lemon, cut into 8 thin slices

1. Pre­heat oven to 400°. In a bowl, com­bine first six in­gre­di­ents plus

1/2 tsp. salt and 1/8 tsp. pep­per.

2. Rinse fish and pat dry. Place each fil­let on a piece of 18x12-in. heavy­duty foil; sea­son with re­main­ing salt and pep­per. Spoon bean mix­ture over fish; top with lemon slices. Fold foil around fish and crimp edges to seal. Trans­fer pack­ets to a bak­ing sheet.

3. Bake un­til fish just be­gins to flake eas­ily with a fork and veg­eta­bles are ten­der, 15-20 min­utes. Be care­ful of es­cap­ing steam when open­ing packet. 1 PACKET 270 cal., 2g fat (1g sat. fat), 83mg chol., 658mg sod., 23g carb. (4g sug­ars, 7g fiber), 38g pro.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.