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
Tilapia Bok Choy Foil Packets
- 1/2 lb. baby bok choy, (approx. 2 small) root end removed, leaves separated
- 1/2 cup zucchini or yellow squash sliced
- 1/2 cup cherry tomatoes, halved
- 1/2 cup green bell pepper, (1/4 of small pepper) cut into strips
- 6 oz. piece tilapia fillet
- sprinkle of salt, pepper, and paprika
- 1 Tbsp. butter
- 2 slices lemon or lime
- Preheat oven to 375°. Lay a piece of foil across a jelly-roll pan and spray with non-stick spray. (Or use a long piece of foil and spray off center.)
- Lay the bok choy over the area you sprayed, followed by the zucchini, tomatoes, and bell pepper. Place the fillet on top of the veggies.
- Sprinkle the fillet lightly with salt, pepper, and paprika.
- Spread the butter on the fillet, then lay the lemon slices on top.
- Place another piece of foil on top and fold edges creating a sealed packet. (Or fold other half over top and fold remaining 3 edges.) Bake for 20 minutes.
- Very carefully, open packet, steam will be hot. Enjoy!
Here are some great sized pins for your Pinterest board, don’t forget to save one. Also, I love hearing from my readers. Please make a comment on my blog, and/or follow me on Pinterest. I’d love to see a picture if you try this recipe.
Thanks so much for stopping by, have a blessed day, my friend.
Copyright © Sweet Ordeal. All content and images are copyright protected. Do not use any images without prior permission. If you want to republish this recipe, make sure to re-write the recipe in your own words and only list ingredients making sure to link back to this post for the original recipe and directions.