Easy and delicious fish and veggies packets recipe!

We love to eat fish but sometimes it can be time consuming to marinate or prepare the fish to fix dinner. That’s when this recipe always comes to my rescue. I  love making this recipe as much as I love eating it. and the best part is that cleaning is such a breeze. Because the fish is cooked in packets cleaning the pan is a cinch. I hope you try it and let me know how much you like it.

Ingredients (Makes 4 Packets)

4 Tilapia fillets (you can substitute for your favorite fish)

1 Zucchini, Julienne cut (feel free to use more or less if you prefer)

3 Carrots, Julienne cut (feel free to use more or less if you prefer)

1 Garlic clove

1 large onion (feel free to use more or less if you prefer)

Dried Oregano

2 (2.82 oz) packets of Goya Bouillon Powder (I use 2 packets from this box)

1/4 cup of chopped Parsley

1/4 cup Olive Oil

Worcestershire Sauce

Pepper (to taste)

Aluminum Foil

Directions

1- Using a garlic press, press the garlic clove into the olive oil and let it rest for about 5 minutes, so the oil can take on the garlic flavor. Don’t have a garlic press, no worries just finely chop the clove.

2- Take the onion and slice it into thin half moon slices.

3- Heat up your griddle or pan

4- Take a large sheet (rectangle) of aluminum foil and in the center brush on some of the garlic infused olive oil. This is so the fish doesn’t burn.

5- Then take a fillet and place it on top of the olive oil and brush on some olive oil on the side that’s facing you.

6- Sprinkle the filet with pepper and some of the chicken bullion powder. If you don’t like chicken bullion powder or simply don’t have any you can use salt, but the flavor the bullion gives it is amazing.

7- Then flip the filet over and do the same to this other side, add olive oil, pepper and chicken bullion powder.

8- Now top the fillet with dried oregano (crushing it in your hands to release it’s flavor), onion slices, carrots, the zucchini, and parsley. Sprinkle some more Chicken bullion powder (to flavor the veggies) and the Worcestershire sauce. Now were ready to wrap.

9- Fold over 1 of the long sides of the foil (making sure not to squish down on the top) and fold in the short corners so that it stays folded. Do the same with the other side and then roll in the short corners to secure the packets. Here is a little diagram to help understanding what I mean. Squeeze shut the rolled edges but not the middle, since this is where the steam will inflate the packets and it’s okay if it’s escaping a little.

10- Prepare all your packets and then place them on the griddle or pan. Cook them using med-low heat for 15 minutes.

11- To serve you can serve the open packet on the plate like I have it in the picture. You can also serve with rice or a salad if you like, but we like them just like this. 🙂

Tonight’s #Dinner Fish and Veggies packets! So delicious! Should the recipe go on the blog? #mysillylittlegang #seafood

A photo posted by My Silly Little Gang (@mysillylittlegang) on Feb 17, 2016 at 3:07pm PST

I hope you’ll share your recreations of this recipe with me by tagging me or using the hashtag #mysillylittlegang. Enjoy!