Fish is a good source of omega-3 fatty acids which may help to reduce your risk of heart disease. The American Heart Association recommends eating fish twice a week.
4 4-ounce tilapia fillets (You can also use salmon or another fish of your choice.*)
8 sprigs fresh dill
2 medium red bell peppers, seeds removed and cut into thin strips
2 medium yellow bell peppers, seeds removed and cut into thin strips
2 green onions, cut into thin strips
2 teaspoons extra-virgin olive oil
4 lemon wedge
Preheat oven to 400 F.
Tear off 4 12-inch-long sheets of foil. (You can also use parchment paper.) These will be the “pouches.”
Lay out the pieces of foil on your counter or another hard surface. Place one fish fillet on one side of each piece of foil. Top each fillet with two sprigs of dill, 1/4 of the pepper strips and 1/4 of the onion strips. Drizzle 1/2 teaspoon of olive oil over each.
Fold each pouch over and press the edges together to seal.
Place sealed pouches on the baking sheet. Bake for 15 to 30 minutes, depending on thickness of fillets. (For every 1 inch of thickness, cook for about 15 minutes.)
Remove from foil and place on individual plates. Garnish each with a lemon wedge.