Tilapia Bok Choy Foil Packets

Steamed to perfection every time, Tilapia Bok Choy Foil Packets are a healthy easy dinner. Wrapped in foil, the fish and veggies are sealed in a packet, which traps all the juices and butter. The bold flavors of lemons, tomatoes, and bell peppers compliment the tilapia and bok choy for a delicious meal. Best of all, no pots or pans to clean afterwards.

Why cook with foil packets?

First, foil packets are great, because there’s no clean-up. In other words, after baking the food, throw the foil away and that’s it. Yay! 

Second, because the food is sealed inside the foil packet, everything stays moist. The tilapia is tender and flaky, and the veggies are crisp-tender from all the juices and butter.

Lastly, and more importantly, cooking with foil is also super easy, which helps out on those busy days. It’s like one-stop shopping. Wrap it, bake in it, then throw it away.  

Roll out the foil.

Tear off a long piece of foil and spray one side with non-stick spray. This will be the side you stack your food on. 

Have your fresh veggies washed, and the root end of the bok choy removed. After that, separate the leaves. In addition, have your tilapia defrosted, because it’s time to cook.

Layering from the bottom up, the first layer is the bok choy topped with yellow squash or zucchini. Or heck, use both if you have them. 

Next layer, add the tomatoes and strips of green bell pepper. 

Now it’s time for the fish. Lay the tilapia fillet right on top of the veggies and add your spices. Almost there.

Spread the butter on the fish, then last, but not least, top with lemon slices, and have the oven preheated to 375°. 

Baking with foil packets.

Foil packets work beautifully, because the food stays nice and moist. To accomplish this, however, you have to fully seal the sides so the steam cannot leave the packet while it’s cooking. 

So, to do this, pull the foil up and over the pile of food. Line up the corners and fold 2-3 times, (about 1/2″) then pinch with your fingers. Do the same thing to the other 2 sides, and it should be sealed. 

Because there will be juice and melted butter once cooked, place the foil packet on a jelly roll pan before baking. This is so that when you open the packet up to serve, any little drips will be caught in the pan.

Just to reiterate, a flat cookie sheet will work, but if any juice is spilled, you may have a mess on your hands. 

A glass Pyrex dish works just as well, so long as there are sides.

What do you serve Tilapia Bok Choy Foil Packets with?

This could be a huge endless list, but for the sake of keeping it simple, let’s look at easy side dishes. I had mine with a baked potato, but fried rice would have been just as good.

Also, egg rolls would have been good, or how about some chow mein noodles with shredded cabbage? And the list goes on. 

One word of caution, please be extra careful when opening the foil packets. Due to the hot steam inside, use something like a couple of forks or prongs to open the packet up. 

 

More foil packet recipes.

Yes, I love cooking with foil packets. I also hate doing dishes, so I’m sure you see the correlation. 

I’ve slowly been adding to my foil packet recipes, but I only want to share the best with you. So in no particular order of favoritism, check these out:

• Orange Tilapia Foil Packets
• Chicken Fajita Foil Packets
• Tilapia and Asparagus Foil Packets
• Onion Chicken and Veggies Foil Packets

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Thanks so much for stopping by, have a blessed day, my friend.

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