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Dilled Fish and Vegetable Packet

 Dilled Fish and Vegetable Packet
Ideal for anyone counting calories, this convenient foil-packet meal is so tasty and couldn’t be much quicker or easier, says Shirley Gever of Toms River, New Jersey. “I recommend serving it with baked potatoes,” she notes.
4 ServingsPrep: 15 min. Bake: 20 min.


  • 4 tilapia fillets (4 ounces each)
  • Refrigerated butter-flavored spray
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon pepper, divided
  • 2 cups fresh snow peas
  • 2 cups fresh baby carrots, halved lengthwise
  • 1 green onion, thinly sliced
  • 2 tablespoons minced fresh dill
  • 2 garlic cloves, minced
  • 1/2 cup white wine or reduced-sodium chicken broth


  • Place an 18-in. x 12-in. piece of heavy-duty foil on a large baking
  • sheet. Arrange fillets in a single layer on foil; spritz with
  • butter-flavored spray. Sprinkle with 1/4 teaspoon salt and 1/8
  • teaspoon pepper.
  • Combine the peas, carrots, onion, dill, garlic and remaining salt and
  • pepper; spoon over fish. Drizzle with wine. Top with a second large
  • piece of foil. Bring edges of foil pieces together; crimp to seal,
  • forming a large packet.
  • Bake at 400° for 20-25 minutes or until fish flakes easily with a

2 of 2

Dilled Fish and Vegetable Packet (continued)

Directions (continued)

  • fork and vegetables are crisp-tender. Open foil carefully to allow
  • steam to escape. Yield: 4 servings.
Nutritional Facts: 1 fillet with 3/4 cup vegetables equals 178 calories, 2 g fat (1 g saturated fat), 55 mg cholesterol, 396 mg sodium, 13 g carbohydrate, 4 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.