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Tilapia with Spinach Mushrooms, Tomatoes and Herbs - Dump and Go Dinner

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Tilapia with Spinach Mushrooms, Tomatoes and Herbs - Dump and Go Dinner

Christine
The Cook
4 Servings
12 Ingredients
8 Comments

Rich in omega-3’s, vibrant herbs and fresh vegetables this fish centric dish makes for light yet satisfying dinnertime fare.

4 Servings
12 Ingredients
8 Comments

Ingredients

  • 2 cups dice Mushrooms
  • 2 cups dice Tomato
  • 2 cups chop Spinach
  • ¾ cups chop Basil, Fresh
  • ¾ cups chop Parsley, Fresh
  • 3 teaspoons mince Garlic, Cloves
  • 3 tablespoons Olive Oil
  • ¼ cups Lime Juice
  • ½ teaspoons zest Lime
  • ¼ teaspoons Salt
  • ½ teaspoons Black Pepper
  • 1 pound Tilapia

Containers

Supplies

  • Foils
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

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Make From Frozen Serving Day Directions

Bake

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Make It Now Cooking Directions

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Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
1 tilapia packet
Amount Per Serving
Calories
250
Total Fat
13g
Saturated Fat
2g
Trans Fat
0g
Cholesterol
55mg
Sodium
230mg
Total Carbohydrates
8g
Fiber
2g
Sugar
4g
Protein
26g
WW Freestyle
3
Diabetic Exchanges: 2 Fat
0 Fruit
0 Milk
0 Other Carb
0 Starch
1 Veg
3 Lean Meat

8 Comments

Join the discussion
  1. I do something similar but with onions and zucchini instead of mushrooms and spinach. Can’t wait to give this version a spin! Thanks!

  2. I’m confused by the lime. Should it be chopped? Juiced? Quartered?I’m in the middle of making this now, so it’s a bit late, but I’m still curious.

    1. Pamela, it looks like the juice of one lime and then the zest. It’s easiest to zest the lime first then juice it afterward.

  3. I tried this for my family, and it did NOT cook at all! I mean, the edges of the fish were fine, but not done at all! Since everyone was ready to eat, I opened up the foil packets, threw the veggie mix in a skillet and heated until done, and threw the fish fillets on the indoor grill for a few min. Topped the fish with veggies again, and it was great! So I will do this again, but will change the cook method definatly!

  4. I am guessing it would work fine to ditch the foil and just bake or even broil the fish with the toppings on them? (Hindsight: This is probably a stupid question. I’m new to this freezer cooking concept and don’t know why I feel like that makes me new to cooking in general, too! 😉 )

    1. It probably would work to omit the foil, Christie, but the foil gets some nice steam on your fish and keeps it moist and flaky. You can bake without but would need to pay close attention as to not dry out your fish.

  5. This is Marinating now but a couple unclear things…. you are supposed to Mari ate the veg mix with the fish correct? How much of it? It’s unclear whether it says to pour remaining contents in foil with fish to bake exactly what those Conte ts are…. is it more of the veg mix in addition to the herb mix or just thr herb mix? Tha ks.

    1. You just divide the marinade evenly between each quart size bag of fish. One you’re ready to transfer to foil you place the fish in first and then top with the remaining mixture. Thanks for pointing this out! We may be able to adjust these instructions to make them a bit more clear for the future.

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