Italian Fish and Veggies

1 lemon, zested
1 1/2 teaspoons salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1 1/2 pounds sugar snap peas, stemmed
1 yellow bell pepper, sliced
24 baby carrots
1/2 cup white wine
1/4 cup lemon juice
4 teaspoons olive oil
4 (4-ounce) tilapia fillets, skinned (or other fish about 1/2-inch thick)
8 thin slices lemon

Special equipment - 4 large pieces of aluminum foil

Preheat the oven to 350 degrees F. In a small bowl mix together the lemon zest, salt, and pepper. Set aside.

Combine the snap peas, yellow pepper, and baby carrots in a large bowl. Add white wine, lemon juice, and olive oil. Sprinkle with salt and pepper and gently toss. Distribute 1/4 of the veggies onto each of the 4 pieces of foil.

Top each pile of seasoned vegetables with a piece of fish. Sprinkle the fish with some of the reserved lemon zest mixture. Top each fish with 2 slices of lemon.

Fold up the foil into an air-tight packet. Place the foil packets in the oven and bake for 15 to 18 minutes depending on the thickness of the fish.

Number of Servings: 4

Recipe submitted by SparkPeople user SHARIB24.