Freezer Meal Recipes / Dinner / Lemon Caper Tilapia Packets

Lemon Caper Tilapia Packets

Tilapia has to be one of the mildest fish out there. And it's a staple here in our house. This recipe helps us use up my tomato bounty that is just overwhelming this summer! I hope you like it as well.
4 Servings Meet The Cook Print
Lemon Caper Tilapia Packets

Ingredients

  • 1 pound Tilapia
  • 1 cup dice Tomato
  • 1 tablespoon drain Capers
  • 1 teaspoon mince Garlic, Cloves
  • ¼ cups Olive Oil
  • 4 tablespoons juice Lemon

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 1 packet
  • 214 Calories
  • 13.7g Fat
  • 3.2g Carbs
  • 1g Fiber
  • 22g Protein
  • 6 WW+ Points
  • Zone Blocks: 3 Protein 4 Fat 0 Carbs

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Cut foil into 12x12 squares for indicated number of servings. Distribute one tilapia filet per foil square.
  2. Lift up the edges, divide remaining ingredients equally among the filets. Roll foil edges together tightly to form a packet.
  3. Bake at 375 degrees for 15-20 minutes, or until fish is firm.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Cut foil into 12x12 squares for indicated number of servings. Distribute one tilapia filet per foil square.
  2. Lift up the edges, divide remaining ingredients equally among the filets. Roll foil edges together tightly to form a packet.
  3. Place flat into indicated number of freezer bags and freeze until ready to serve.

Freeze For Later Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Bake at 375 degrees for 15-20 minutes, until fish is firm.

14 Comments

Join the discussion
  1. Hi Kelly,
    I really like the combination of flavor that you used in your Tilapia Packet. It looks delicious. Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday!
    See you soon,
    Miz Helen

  2. This sounds wonderful & my cooking group is making tomorrow. To clarify 1 pound filet divided between the four packets? So 1/4# each serving, correct? Thank you!!

  3. For a larger family like mine (or if you like having lots for later) you can buy frozen tilapia already in 4oz servings that work GREAT for this recipe. 48oz package goes for about $9 here but Hostage NY is crazy expensive!Also, I served this with white rice that I added lemon zest to the cooking water…it was a nice echo to the fish…

  4. My husband and I love to camp and these were perfect! All we had to do was stick the packets in the coals. When at home, we ate these with steamed white rice and lemon-butter glazed carrots (which probably negates the “diet” intentions but the meal is so yummy!).

  5. This may be a dumb question, but if you intend on freezing these for later, would you freeze it with raw fish? Or do you cook the fish and then heat it again later?

  6. What other types of fish can be used for this recipe? Cod, Haddock, any type of white fish? It’s sometimes difficult to find non-farm-raised tilapia.

    1. Yes, you could use a different white fish. Cook time can vary depending on the thickness of the fish. Great recipe! Enjoy!

  7. I’m really looking forward to making this dish! This is also probably a silly question, but what kind of tomatoes are you using? Fresh? Cherry/grape size?

    1. Hi Kim! That is not a silly question at all. The recipe card and shopping list just call for a regular diced tomato. I love adding color to my recipes, so I would probably go for a mix of yellow and red tomatoes here. You could also find your favorite flavor tomato and try that. Let us know what you decide on and how it turned out! Enjoy!

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