Tilapia with Corn and Tomatoes

(2 ratings)
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Dill-seasoned tilapia with corn and tomatoes baked in foil packets for a quick and easy meal

  • 2 cups frozen whole kernel corn, thawed
  • 1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes with Garlic, undrained
  • 1/2 cup chopped white onion
  • 1 teaspoon dried dill weed, divided
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon ground black pepper
  • 1 pound frozen tilapia fillets (4 oz each), thawed

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  1. Preheat oven to 425°F. Combine corn, undrained tomatoes, onion, 1/2 teaspoon dill and 1/4 teaspoon salt in medium bowl.
  2. Place four 18x12-inch pieces of heavy foil on counter. Place about 3/4 cup corn mixture in center on each piece of foil.
  3. Sprinkle remaining 1/2 teaspoon dill, remaining 1/2 teaspoon salt and pepper over fillets. Place 1 fillet on corn mixture for each packet. Double fold top and ends of each piece of foil, leaving space for steam to gather.
  4. Place packets on baking sheet; bake 20 minutes or until fish flakes easily with fork (145°F). Carefully open ends of packets to allow steam to escape before fully opening. Serve immediately.
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Nutrition Information
Calories: 197 View complete nutrition information
Reviews (1)

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Overall Rating

Sue W February 20, 2012

Super easy. A great light recipe.