Ingredients
Scale
- 1 bunch of asparagus trimmed
- 2 campari or roma tomatoes sliced
- 2 tilapia fillets about 6 ounces each
- 2 teaspoons olive oil
- 1/2 teaspoon chili garlic sauce found in Asian section of grocery store
- 1/4 teaspoon kosher salt plus a few pinches more
- 1 lemon sliced into thin rounds
Instructions
- Preheat oven to 375 degrees F. Tear off two 2-foot-long sheets of aluminum foil. In a small bowl, mix together olive oil, chili sauce, and 1/4 tsp. kosher salt.
- Place asparagus spears down the center of each piece of foil, and lay sliced tomato evenly on top. Sprinkle with a couple pinches of kosher salt.
- Place one fish fillet on top of tomatoes in each packet, and spread fish with olive oil mixture. Arrange lemon slices over the fish.
- Fold the two long sides of foil to the center and fold to make a seam. Crimp the short ends to seal the packet completely. Place sealed packets on a baking sheet, and bake in preheated oven for 25-30 minutes.
- Very carefully open one end of each packet and pour off any excess liquid before opening fully. Be careful because there will be a lot of steam! Open packet, and slide spatula under the entire fish/tomato/asparagus assembly to transfer to serving plate.
Notes
If you find that the fish is undercooked when you open the packet, you can stick it under the broiler for an additional 3-5 minutes or until done.
- Prep Time: 5
- Cook Time: 30