The “gift” of these individual fish and vegetable packets is more than their fun presentation and easy cleanup; with this method, the fish cooks perfectly without losing any moisture while the vegetables steam just until crisp-tender. Serve with precooked microwavable brown rice to catch all the sesame, lime, and soy goodness in each packet. Make sure to crimp the edges of the packets well so no steam or juices can escape during cooking. You can substitute salmon for the tilapia and small broccoli or cauliflower florets, sliced zucchini, or asparagus for any of the vegetables.
5 cups thinly sliced napa (Chinese) cabbage
1 cup matchstick-cut carrots
1 cup snow peas
1 medium red bell pepper, thinly sliced
2 tablespoons toasted sesame oil
1 tablespoon fresh lime juice
4 (5-oz.) tilapia fillets
8 teaspoons reduced-sodium soy sauce
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 teaspoons toasted sesame seeds (optional)
4 lime wedges
Est. added sugars 0g
How to Make It
Preheat oven to 400°F. Combine cabbage, carrots, snow peas, and bell pepper in a bowl; toss. Combine oil and juice in a bowl. Add oil mixture to cabbage mixture; toss.
Divide cabbage mixture evenly among 4 (14-inch) square pieces of foil; top with fillets. Drizzle 2 tsp. soy sauce over each fillet; sprinkle evenly with salt and black pepper.
Bring edges of foil up over fillets; fold to seal. Place, seal side up, on a baking sheet; bake at 400°F for 20 minutes. Open packets; top with sesame seeds, if desired. Serve with lime wedges.
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