Looking for a super easy and healthy pescatarian AND keto dinner? Look no further!
This recipe is based on one I found on Pinterest here. I’ve tweaked the recipe a bit to make it even easier, but the gist is the same. This fish foil packet dinner is packed with nutritious veggies and lean fish, seasoned with nothing but salt and pepper. Feel free to add any other seasonings you think would be good, or switch up the veggies. You can also try it over some white rice if you’re looking to add extra carbs. Easy peasy lemon squeezy!
Ingredients
- 2 fillets or 1 lb of white fish (I usually use tilapia)
- 2 Tbsp extra virgin olive oil
- 2 large zucchini
- 5-8 medium carrots
- 1 lemon
- salt and pepper to taste
Recipe
- Pre-heat the oven to 375 degrees Fahrenheit
- Lay out several pieces or one large piece of foil over a large baking sheet
- Julienne your carrots and zucchini. Be careful not to cut your carrots into too large of pieces because they may not cook through.
- Mix your cut veggies in a bowl or large plastic bag with 1 Tbsp of the olive oil. Salt and pepper to taste.
- Lay veggies over foil- distribute evenly
- Evenly distribute the remaining Tbsp of olive oil on both sides of your fish fillets. Season both sides with salt and pepper to taste.
- Lay fish fillets over your veggies
- Cut lemon into slices and lay over your fillets- any remaining slices can be laid over your veggies.
- Wrap your foil around ALL of your fish and veggies and seal. I find the easiest way to do this is to bring up each opposite side of foil and crimp/fold the edges together so it’s sealed. If you need to add another piece of foil, no big deal! The goal is to completely seal the foil.
- Bake for 25 min or until fish reach an internal temperature of 145 degrees Fahrenheit