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Easy Oven Packet Caribbean Tilapia with Pears and Carnival Roasted Potatoes

Easy Oven Packet Caribbean Tilapia with Pears and Carnival Roasted Potatoes

141 Ratings
141 Ratings
Recipe Image
plate of Easy Oven Packet Caribbean Tilapia with Pears and Carnival Roasted Potatoes
Makes: 4 Servings
Total Cost: $$$$
Cook Time: 45 minutes

Enjoy a taste of the Caribbean with seasoned vegetables, tilapia and pears, baked in no-fuss foil or parchment packets.

Ingredients

For the Carnival Roasted Potatoes:
  • 2 small red potatoes
  • 2 small Yukon potatoes
  • 1/2 yellow bell pepper, cut into 1" chunks
  • 1 cup green beans (fresh, frozen, or canned)
  • 1 Roma tomato, cut into wedges
  • 2 tablespoons chopped white onion
  • 1 clove garlic, minced
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt (optional)
  • 1 tablespoon olive oil
For the Tilapia Oven Packets:
  • 1 pound tilapia fillets, fresh, or frozen (4-4-oz tilapia fillets)
  • 1 tablespoon salt-free Caribbean citrus seasoning blend
  • 2 teaspoons olive oil
  • 3 D'Anjou pears (medium)
  • aluminum foil

Directions

  1. Heat oven to 425 °F.
  2. Scrub potatoes under running water, cut into 1-inch chunks.
  3. In a large bowl, toss potatoes with other vegetables, seasonings, and olive oil. Spread mix in a 2-quart baking dish and place in oven.
  4. Roast until potatoes and other vegetables are tender, about 30 to 40 minutes.
  5. About 15 minutes after the potato dish was placed in the oven, put in a baking sheet with fish packets, prepared as follows:
  6. Brush fish with olive oil, coat with seasoning blend.
  7. Place each filet in the center of a square of aluminum foil (or substitute foil with parchment paper).
  8. Cut pears into quarters and core; slice into thin wedges (about 8 to 12 per pear).Top fish with pear wedges.
  9. Bring the foil over the fish and fruit. Fold and pinch the seams.
  10. Place foil packets on a baking sheet. Bake about 20 minutes, until tilapia is cooked to an internal temperature of 145 °F, confirmed with a food thermometer, and fruit is tender.
  11. To serve, carefully open the packet, slide contents onto individual serving plates, and add roasted vegetables.

Notes

Serving Suggestions: Serve with an 8 ounce glass of non-fat milk.

Learn more about:

Source:

Produce for Better Health Foundation

Nutrition Information

Serving Size: 1/4 of the recipe
Nutrients Amount
Total Calories 380
Total Fat 8 g
Saturated Fat 2 g
Cholesterol 55 mg
Sodium 220 mg
Carbohydrates 54 g
Dietary Fiber 8 g
Total Sugars 17 g
Added Sugars included 0 g
Protein 28 g
Vitamin D 3 mcg
Calcium 63 mg
Iron 3 mg
Potassium 1298 mg

N/A will display when nutrient data is unavailable

Please note: nutrient values are subject to change as data is updated

Nutrients Amount
Total Calories 380
Total Fat 8 g
Saturated Fat 2 g
Monounsaturated Fat 5 g
Polyunsaturated Fat 1 g
Linoleic Acid 1 g
α-Linolenic Acid 0.1 g
Omega 3 - EPA 4 mg
Omega 3 - DHA 106 mg
Cholesterol 55 mg
Carbohydrates 54 g
Dietary Fiber 8 g
Total Sugars 17 g
Added Sugars included 0 g
Protein 28 g
Minerals
Calcium 63 mg
Potassium 1298 mg
Sodium 220 mg
Copper 394 mcg
Iron 3 mg
Magnesium 85 mg
Phosphorus 296 mg
Selenium 45 mcg
Zinc 1 mg
Vitamins
Vitamin A 20 mcg RAE
Vitamin B6 0.7 mg
Vitamin B12 1.5 mcg
Vitamin C 72 mg
Vitamin D 3 mcg
Vitamin E 2 mg
Vitamin K 19 mcg
Folate 58 mcg DFE
Thiamin 0.3 mg
Riboflavin 0.2 mg
Niacin 6 mg
Choline 76 mg

Nutrients will display if the data is available

Please note: nutrient values are subject to change as data is updated

MyPlate Food Groups

Fruits 3/4 cups
Vegetables 1 3/4 cups
Protein Foods 3 ounces
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