Italian Fish and Veggies

Italian Fish and Veggies
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 213.1
  • Total Fat: 5.8 g
  • Cholesterol: 55.0 mg
  • Sodium: 936.1 mg
  • Total Carbs: 12.5 g
  • Dietary Fiber: 2.9 g
  • Protein: 23.0 g

View full nutritional breakdown of Italian Fish and Veggies calories by ingredient
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Submitted by: SHARIB24


Adapted from Giada De Laurentiis, extremely quick and easy to make! Adapted from Giada De Laurentiis, extremely quick and easy to make!
Number of Servings: 4


    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.


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