Several years ago, I wrote about fish packets we made and took on a camping trip. I prepared them at home – tilapia with sliced onions, bell peppers and lemon pepper – and put them in a cooler with ice. After we got to our camp site and put up the tent, Charlie built a fire and it was no time before we were munching on a delicious meal.

I thought about those packets last week when I came across a recipe from Taste of Home for Tuscan Fish Packets. This recipe also called for tilapia, but it was a little fancier than our camp fare.

I had everything at home but the fish and the zucchini, so after a quick trip to the grocery store, I was able to assemble the packets in about 15 minutes. I did use the white wine, but I don’t think it added much flavor so it’s fine to skip it.

They were not only flavorful, but also pretty, and the fish was cooked perfectly.


4 plum tomatoes, chopped

2 small zucchini, chopped

1 medium onion, chopped

2 garlic cloves, minced

1/4 cup white wine (optional)

2 to 3 teaspoons olive oil

1/2 teaspoon salt

1/4 teaspoon pepper

4 tilapia fillets (6 ounces each)

Greek seasoning

1 medium lemon, cut into 8 thin slices

In a bowl, combine tomatoes, zucchini, onion, garlic, wine (if using), olive oil, salt and pepper.

Place each fillet on an 15x12-inch piece of heavy-duty foil; sprinkle with Greek seasoning. Spoon tomato mixture over fish; top with lemon slices. Fold foil around fish and crimp edges to seal. Transfer packets to a baking sheet.

Bake at 400 degrees until fish just begins to flake easily with a fork and vegetables are tender, about 20 minutes. Be careful of escaping steam when opening packets. Serves 4.

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