Foil-wrapped fish with a bruschetta topping is served alongside grilled vegetables and fluffy quinoa in this smart supper idea. Swap out the tilapia for your favourite white fish - whatever you choose, you'll end up with a fast and fresh dinner for two.
What do I need ?
Original recipe yields 2 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 tomato, seeded, finely chopped
1/4 cup Kraft Extra Virgin Olive Oil Italian Pesto Parmesan Dressing, divided
1/2 tsp. minced garlic
1/2 lb. (225 g) tilapia fillets
1/2 tsp. black pepper
1/2 cup each red and yellow pepper strips (1/2 inch wide)
Combine tomatoes, 2 Tbsp. dressing and garlic. Place fish in centre of large sheet of double-layer heavy-duty foil sprayed with cooking spray. Sprinkle with black pepper; top with tomato mixture. Fold foil to make packet.
Grill 8 to 10 min. or until fish flakes easily with fork. Meanwhile, toss vegetables with remaining dressing; grill 5 min. on each side.
Cut slits in foil to release steam before opening packet. Sprinkle fish with cheese. Serve with vegetables and quinoa.
Kraft Kitchen Tips!
Prepare using cod, haddock or halibut fillets.
Substitute 1-1/3 cups hot cooked rice for the quinoa.
Calories From Fat
% Daily Value
Fat 12 g
Saturated fat 3 g
Cholesterol 55 mg
Sodium 440 mg
Carbohydrate 41 g
Fibre 6 g
Sugars 7 g
Protein 32 g
2 servings, 1/2 recipe (350 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.