Tuscan Fish Packets
TAKES: 30 min. MAKES: 4 servings
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.