Tilapia with Corn and Tomatoes for Two

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

  • 1 cup frozen whole kernel corn, thawed
  • 3/4 cup (1/2 of 14.5 oz can) undrained Hunt's® Fire Roasted Diced Tomatoes with Garlic
  • 1/4 cup chopped white onion
  • 1/2 teaspoon dried dill weed, divided
  • 1/8 teaspoon salt
  • 1/2 pound frozen tilapia fillets (4 oz each), thawed
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper

Purchase ingredients from Peapod or Amazon

  1. Preheat oven to 425°F. Combine corn, undrained tomatoes, onion, 1/4 teaspoon dill and the 1/8 teaspoon salt in medium bowl.
  2. Place two 18x12-inch pieces of heavy foil on counter. Place half of corn mixture in center on each piece of foil.
  3. Sprinkle fillets with remaining 1/4 teaspoon dill, the 1/4 teaspoon salt and pepper. 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
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