Foil-Packet Lemon-Dill Tilapia with Zucchini
Baked tilapia in a lemon‑garlic‑dill broth pairs perfectly with soft zucchini, all cooked in a foil packet that locks in moisture and flavor. A quick, one‑pan dinner that delivers bright, fresh notes with minimal cleanup.
30 mins
5 servings
Ingredients
- 5 Tilapia Fillets
- 2 ½ tablespoons Fresh Dill
- 2 ½ cloves of Garlic
- 1 ¼ teaspoons Lemon (Zest)
- 5 Lemons
- 3 Zucchinis
- 1 teaspoon Kosher Salt
- 2 ½ tablespoons Lemon (Juice)
- ⅝ teaspoon Black Pepper
- ¼ teaspoon Paprika
- 2 ½ tablespoons Olive Oil
Directions
- Preheat the oven to 400°F. Tear four sheets of heavy-duty foil, each about 12 by 16 inches.
- Divide the zucchini among the foil sheets, piling it in the center of each.
- Pat the tilapia dry. Place one fillet on top of the zucchini on each sheet.
- In a small bowl, stir together the olive oil, lemon juice, lemon zest, dill, garlic, salt, pepper, and paprika. Spoon the mixture evenly over the four fillets.
- Top each fillet with one lemon slice. Fold the foil over the fish and crimp the edges tightly to seal each packet.
- Set the packets on a baking sheet and bake 15 to 18 minutes, until the tilapia flakes easily with a fork and the zucchini is tender.
- Carefully open the packets away from you to release steam. Serve hot, either in the foil or plated with the juices spooned over.
