- Prep Time
- 5 mins
- Total Time
- 15 mins
- Serves
- 4
Ingredients
- 4
- 8 x 14-inch (20 x 35 cm) pieces of foil
- 1 tbsp
- Pure Olive Oil
- 15 mL
- 8
- Yellow Petites Potatoes, thinly sliced
- 1
- zucchini, sliced
- 8
- cremini mushrooms, sliced
- 4
- tilapia fillets, about 4 oz (125 g) each
- 1/2 cup
- Pesto
- 125 mL
- 4 tsp
- grated Parmesan cheese
- 20 mL
Method
- Step 1
- Preheat barbecue to medium.
- Step 2
- Brush foil with oil, fold in half (to crease), then open. On one half, layer potatoes, zucchini and mushrooms. Place tilapia on top of vegetables. Spoon pesto over fish; sprinkle with cheese.
- Step 3
- Fold foil over to cover and crimp edges to seal packages. Grill packages, with lid closed, until fish is firm and opaque and vegetables are tender, 10 to 15 min. Season to taste with salt and pepper.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/4 of the recipe)
- Calories:
- 340
- Fat:
- 19 g
- Carbs:
- 16 g
- Protein:
- 29 g
