Tilapia with Garlic Roasted Tomatoes and Corn - Dump and Go Dinner
4
Servings
10
Ingredients
16
Comments
This easy to pull together dinner can be prepared in the oven or in the slow cooker, you choose!
4
Servings
10
Ingredients
16
Comments
Ingredients
- 2 cups Corn, Frozen
- 14 ½ ounces Diced Tomatoes with Garlic, Fire Roasted
- ½ cups dice Onion
- 2 teaspoons mince Garlic, Cloves
- 1 teaspoon Dried Dill Weed #1
- ¾ teaspoons Salt #1
- 1 pound Tilapia
- 1 teaspoon Dried Dill Weed #2
- ¾ teaspoons Salt #2
- ¼ teaspoons Black Pepper
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
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?
- Combine corn, undrained tomatoes, onion, garlic, dill weed #1 and salt #1 in medium bowl.
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Make From Frozen Serving Day Directions
Bake
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Combine corn, undrained tomatoes, onion, garlic, dill weed #1 and salt #1 in medium bowl.
- For each packet, lay two 20×12-inch sheets of regular foil on top of each other.
- Place about ¾ cup corn mixture in center, spreading slightly.
- Spray cooking spray on both sides of each fillet.
- Place tilapia on corn mixture. Combine dill weed #2, salt #2, and pepper and sprinkle on fillets.
- Bring up short sides of each foil packet and double fold top.
- Double fold both ends to seal each packet, leaving space for steam to gather.
- Place packets on baking sheet; bake at 425 degrees for 20 minutes or until fish is opaque and flakes easily with fork.
- Carefully open ends of packets to allow steam to escape before fully opening.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 4 oz tilapia & 1/2 cup veggies Amount Per Serving
- Calories
- 202
- Total Fat
- 2g
- Saturated Fat
- 1g
- Trans Fat
- 0g
- Cholesterol
- 57mg
- Sodium
- 950mg
- Total Carbohydrates
- 21g
- Fiber
- 3g
- Sugar
- 5g
- Protein
- 26g
- WW Freestyle
- 0
16 Comments
Join the discussionThink I’m going to try this tonight it looks so yummy. I’ll tweak it a bit for my tastes, since I don’t like dill. I’ll add quinoa with broth to the package for a ready made side and cilantro for a fresh addition. Mmmmm…tummy growling.
I’m not a huge fan of fish. Any of that “fishy” taste and I’m done. While I sometimes have luck with Tilapia, I’ve recently found Flounder and an unusual kind called Swai that are even more mild and pretty consistently so.Just wanted to add this note in case someone would like to try this recipe (I plan to), but don’t like a strong flavored fish.
That should be doesn’t like strong flavored fish 🙂
Thanks for the suggestion of fish substitutes, I will have to try those varieties.
I’m really “green” when it involves
Anything in the cooking department !! I
Know this is probably a
Really dumb question,
But when u gotta
Know, u gotta
Know….. Are u actually cooking these packets in the slow
Cooker with them
Still
Wrapped
Up
In foil? I’ve never cooked
Anything in my slow cOoker in foil! Just want to be sure I’m reading that correctly before I have a fire started or
Something crazy!!! Thanks
You are not crazy and that is a good question! Yes, cook them in the foil packets. Unlike the microwave, the slow cooker doesn’t catch fire with foil. 🙂 It is amazing how well it works! Feel free to ask questions any time.
Tricia, how long do you have these in the crockpot and at what setting? Thanks. I’m very excited to try this recipe
Cook on high for 2 hours, unwrap and check to see if the fish flakes. If it does – then it’s done. If not, rewrap it and give it another 30 minutes. (Be careful it’s going to be very hot!!)
Are you using just dried dill?
Yes.
I thought refreezing fish was a no-no.Also, if you don’t want to cook in foil, can you wrap it in parchment paper then foil? I do that with my baked potatoes and it works great.
J, you can keep the fish frozen, add the toppings, and then re-freeze. And the parchment and foil together should work great!
Can you just wrap in parchment and refreeze, or would it get soggy when you thaw?
Are you asking about refreezing after the fish has been cooked? Just wanted to double check what you were asking before I answered.
No I was confused, 🙁
My new question is after freezing fish with veggie’s, can you cook them from frozen or do they have to be thawed? Thxs!!
Nancy, one of our staffers does cook this recipe from frozen with great success. Kelly says since the fish is so thin it works well. Just add about 3 minutes on to the cook time and keep checking it to see if it’s ready.