At a Glance
- Prep Method: Roasted
- Special Requests: Kid Friendly
- Yield: 4
- Ready Time:
Recipe By: United States Potato Board
Enjoy a taste of the Caribbean with a rainbow mix of seasoned vegetables, tilapia and pears, baked in no-fuss foil or parchment packet.
Ingredients
- 2 small red potatoes
- 2 small Yukon potatoes
- ½ yellow bell pepper, cut to 1” chunks
- 1 c green beans (fresh, frozen or canned)
- 1 Roma tomato, cut into wedges
- 2 tbsp chopped white onion
- 1 garlic clove, minced
- ½ tsp cumin
- 1/4 tsp salt
- 1 tbsp olive oil
Preparation
Heat oven to 425° F. Scrub potatoes, cut into 1-inch chunks. In a large bowl, toss potatoes with other vegetables, seasonings, and olive oil. Spread mix in a 2-quart baking dish and place in oven. Roast until potatoes and other vegetables are tender, about 30-40 minutes.
About 15 minutes after the potato dish was placed in the oven, put in the cookie sheet with fish packets, prepared as follows: Brush fish with olive oil, coat with seasoning blend. Place each filet in the center of a square of aluminum foil (or substitute foil with parchment paper). Cut pears into quarters and core; slice into thin wedges (about 8-12 per pear). Top fish with pear wedges. Bring the foil over the fish and fruit. Fold and pinch the seams. Place foil packets on a cookie sheet. Bake about 20 minutes until tilapia is cooked and fruit is tender. To serve, carefully open the packet, slide contents onto individual serving plates, and add roasted vegetables.
Calories: 380 Fat: 8g Cholesterol: 55mg Sodium: 220mg Fiber: 8g Protein: 28g
