Serves 4
378 cal · 60 min
Easy Oven Packet Caribbean Tilapia with Pears and Carnival Roasted Potatoes
Recipe GLPR2b3d423992b9c7
A vibrant one-meal dinner featuring Caribbean-seasoned tilapia fillets steamed with tender pear wedges in foil packets, served alongside colorful roasted vegetables and potatoes. Fresh, simple, and full of island flavors.
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Ingredients
2 small red potatoes
2 small Yukon gold potatoes
1/2 yellow bell pepper, cut into 1-inch chunks
1 cup fresh green beans
1 Roma tomato, cut into wedges
2 tablespoons chopped white onion
1 clove garlic, minced
1/2 teaspoon ground cumin
1/4 teaspoon salt
1 tablespoon olive oil (for roasted vegetables)
1 pound tilapia fillets (about 4 fillets, 4 ounces each)
1 tablespoon salt-free Caribbean citrus seasoning blend
2 teaspoons olive oil (for tilapia)
3 medium D'Anjou pears
Aluminum foil for packets
Directions
Preheat your oven to 425 °F. Rinse the red and Yukon gold potatoes under cool running water and scrub gently to remove any dirt. Pat dry and cut each potato into 1-inch chunks.
In a large mixing bowl, combine the potato chunks, yellow bell pepper pieces, green beans, Roma tomato wedges, chopped white onion, and minced garlic. Add the ground cumin and salt, then drizzle with 1 tablespoon of olive oil. Toss everything together until the vegetables are evenly coated.
Transfer the vegetable mixture to a 2-quart baking dish and spread in an even layer. Place in the preheated oven.
Roast the vegetables for 30 to 40 minutes, or until the potatoes are fork-tender and the other vegetables are soft and lightly caramelized.
About 15 minutes after the vegetables enter the oven, prepare the tilapia packets. Cut four squares of aluminum foil, each large enough to enclose one tilapia fillet generously.
Pat the tilapia fillets dry with paper towels. Brush each fillet lightly with 1/2 teaspoon of the 2 teaspoons olive oil, then season evenly on both sides with the Caribbean citrus seasoning blend.
Place each seasoned tilapia fillet in the center of a foil square. Wash the pears, quarter them, and use a small knife or corer to remove the cores. Slice each pear quarter into thin wedges, creating about 8 to 12 wedges per pear. Distribute the pear wedges evenly over each tilapia fillet.
Fold the foil up and over the fish and pear filling, bringing the edges together at the top.
Seal each packet by folding and pinching the foil seams firmly to ensure they are well-sealed and no steam can escape during cooking.
Place all four sealed foil packets on a baking sheet and carefully transfer to the oven alongside the roasting vegetables.
Bake the packets for approximately 20 minutes. The tilapia is done when it reaches an internal temperature of 145 °F, verified with a food thermometer inserted at the thickest part of the fillet, and the pears are tender when pierced with a fork.
Carefully remove the baking sheet from the oven. Let the packets rest for 1 minute, then use tongs or oven mitts to open each packet (watch for steam). Gently slide the tilapia, pears, and any accumulated juices onto individual serving plates. Serve each portion with the roasted vegetables from the baking dish on the side.
