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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.
  • Total Time
    Prep: 15 min. Bake: 20 min.
  • Makes
    4 servings


  • 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 18x12-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 fork and vegetables are crisp-tender. Open foil carefully to allow steam to escape.
Nutrition Facts
1 each: 178 calories, 2g fat (1g saturated fat), 55mg cholesterol, 396mg sodium, 13g carbohydrate (6g sugars, 4g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable.
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  • kdonald
    Mar 18, 2011

    No comment left

  • sebowman
    Sep 12, 2008

    used frozen tilapia and frozen mixed veggie combo(birdseye: carrots, snap peas, mushrooms, onions. had to bake 45 minutes. try with Italian herbs.