Lemon Garlic Tilapia Packets (Print Version)

Flaky tilapia with green beans in lemon garlic sauce, steamed in foil packets for easy cleanup.

# What You'll Need:

→ Fish & Vegetables

01 - 4 tilapia fillets, 4 oz each, fresh or thawed
02 - 12 oz fresh green beans, trimmed
03 - 1 small red onion, thinly sliced
04 - 1 lemon, thinly sliced

→ Marinade & Seasonings

05 - 3 tablespoons fresh lemon juice
06 - 2 tablespoons olive oil
07 - 2 large garlic cloves, minced
08 - 1 teaspoon dried oregano
09 - ½ teaspoon salt
10 - ¼ teaspoon black pepper

→ Garnish

11 - 2 tablespoons chopped fresh parsley

# Steps to Follow:

01 - Preheat oven to 400°F
02 - In a small bowl, whisk together lemon juice, olive oil, garlic, oregano, salt, and black pepper
03 - Lay out 4 large sheets of aluminum foil. Divide green beans evenly among the centers of each sheet and top with sliced red onion
04 - Pat tilapia fillets dry and place one fillet on top of each pile of vegetables
05 - Drizzle each fillet with the prepared lemon-garlic marinade and top each with 2-3 lemon slices
06 - Fold the foil over fish and vegetables, sealing tightly to form packets. Place packets on a baking sheet
07 - Bake for 18-20 minutes, until tilapia is opaque and flakes easily with a fork
08 - Carefully open packets, garnish with fresh parsley, and serve immediately

# Additional Tips::

01 -
  • You can prep everything in 10 minutes and let the oven do the work while you actually enjoy your guests.
  • The fish comes out impossibly tender because it steams in its own aromatics, and there's barely a dish to wash afterward.
  • At under 300 calories per packet, you won't feel guilty reaching for seconds.
02 -
  • Overcooked tilapia becomes grainy and sad—start checking at 16 minutes, because your oven might be slightly hotter than mine.
  • The foil packets look small until you open them and realize how much tenderness happens inside that little steam chamber.
03 -
  • Use parchment paper instead of foil if you prefer—it conducts heat slightly differently but gives you nearly the same result with less cleanup.
  • Mince your garlic and juice your lemon at least an hour before cooking if you can; the flavors marry and taste less raw when they've had time to get to know each other.
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