Easy Tilapia & Succotash Pockets #RSC |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Ready, Set, Cook! Reynolds Wrap Contest Entry. This is an easy recipe with lots of flavor and vegetables. I love being able to make something as simple as this, while giving my family the vegetables they need and love. I made up this recipe using several other recipes that I combined together to make what I wanted. Ingredients:
reynolds wrap foil |
1/2 lb bacon |
1 large onion, diced |
2 garlic cloves, minced |
1 red bell pepper, diced |
1 green bell pepper, diced |
1 large zucchini, cut into bite size pieces |
10 ounces frozen corn |
10 ounces frozen baby lima beans |
salt and pepper |
4 tilapia fillets |
1/4 teaspoon dried parsley |
1/4 teaspoon dried thyme |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/2 teaspoon paprika |
Directions:
1. 1. In a large skillet cook bacon till crisp. Remove bacon and set aside and crumble when cool. To the skillet add onion and garlic to bacon grease. Cook till onion is tender.
2. 2. Add bell peppers, zucchini, corn, lima beans, salt & pepper to taste. Mix well till just warmed through.
3. 3. Take four 15 inch pieces of Reynolds wrap and divide succotash mixture between them, placing it in the middle of the foil. On top of the succotash, place a tilapia fillet.
4. 4. Combine the rest of the spices and sprinkle on top of fish along with the crumbled bacon.
5. 5. Pull up the sides of the foil and fold it down. Roll in sides of foil, to make pocket.
6. 6. Bake in a preheated 350 degree oven for 30 minutes or until fish flakes easily with a fork.
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