Mediterranean Tilapia Pockets #RSC |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ready, Set, Cook! Reynolds Wrap Contest Entry. These dinner pockets will take you on a Mediterranean adventure as soon as you open the foil and get your first smell of pure yumminess! They are perfect for a quick, easy and delicious dinner meal after a long day with the kids or work. I hope that you will give them a try. Cooking with Passion, sw :) Ingredients:
4 tilapia fillets |
4 tablespoons extra virgin olive oil, divided |
1 tablespoon all purpose greek seasoning, divided |
4 slices prosciutto |
1/3 cup grape tomatoes, chopped |
1/3 cup zucchini, chopped |
10 -12 olives, sliced |
1 tablespoon capers |
1 tablespoon italian parsley, chopped |
1 tablespoon mint, chopped |
1 tablespoon lemon juice |
1 teaspoon lemon zest |
4 teaspoons goat cheese |
1 teaspoon black pepper |
4 sheets reynolds wrap foil, sheets 12x10 . 75 |
Directions:
1. Preheat oven to 375 degrees.
2. Rub filets with 1/2 of the olive oil and 1/2 of the Greek seasoning.
3. Wrap 1 slice of prosciutto around each filet.
4. Place 1 filet on 1 sheet of aluminum foil.
5. Combine tomatoes, zucchini, olives, capers, parsley, mint, lemon juice & zest and remaining spice blend in a small mixing bowl. Toss.
6. Place equal amounts of tomato mixture on top of each filet. Top with goat cheese and black pepper.
7. Take the 2 opposite ends of foil, bring them together over filet and fold edges 2-3 times down and seal. Fold in 2 remaining open ends and seal.
8. Place aluminum pockets on a large oven proof sheet pan.
9. Bake for 15-20 minutes. Allow to rest for 5 minutes. Unseal and serve.
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