Foiled Tilapia #RSC Recipe

Name: Foiled Tilapia #RSC
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 square Reynolds Wrap Foil; 1 teaspoon butter; ¼ cup quick-cooking rice; 3 tablespoons diced red bell peppers; ½ cup yellow grape tomatoes; 2 slices onions; 1 tilapia fillet; ½ teaspoon grated lemon rind; 2 teaspoons lemon juice; ¼ cup hot water

Servings: persons

1 square Reynolds Wrap Foil
1 teaspoon butter
¼ cup quick-cooking rice
3 tablespoons diced red bell peppers
½ cup yellow grape tomatoes
2 slices onions
1 tilapia fillet
½ teaspoon grated lemon rind
2 teaspoons lemon juice
¼ cup hot water

1
Preheat oven to 350 degrees.
2
Lay a piece of Reynold's Heavy Duty Foil on work surface.
3
Spread with butter.
4
Mound uncooked rice in center of foil.
5
Scatter peppers and grape tomatoes on top of rice.
6
Lay onion slices then tilapia on top.
7
Sprinkle with lemon rind.
8
Pull sides of foil up to make a bowl shape.
9
Pour lemon juice and water over.
10
Seal foil.
11
Place packet on baking sheet with sides.
12
Bake 25-30 minutes or until fish is cooked and rice is done.
13
As written, this recipe makes one serving--but can be multiplied for as many packets/servings as you want.

287

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 square Reynolds Wrap Foil, 1 teaspoon butter, ¼ cup quick-cooking rice, 3 tablespoons diced red bell peppers, and more.

Yes, Foiled Tilapia #RSC falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Foiled Tilapia #RSC

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