Ingredients:

2 (6 ounce) tilapia fillets, or any white fish (12 oz. or 340g total)

6-8 asparagus sprigs, cut into thirds

1 medium zucchini, (or other summer squash) sliced

kosher salt, to taste

freshly ground black pepper, to taste

2 tablespoons butter, melted

2 cloves garlic, minced

1 tablespoon lemon juice

1 teaspoon dried or fresh thyme or oregano or mix of both

1/2 teaspoon dried dill or 1 teaspoon (5ml fresh chopped dill), optional

1 medium lemon, cut into wedges

fresh minced parsley, for topping

Directions:

1. 1. Preheat oven to 450°F. Tear two pieces of heavy-duty aluminum foil large enough to wrap each fish and veggies pack.
2. 2. Place each fish filet in the center of the foils and then divide the veggies (asparagus & squash) between each foil pack. Season with salt and pepper.
3. 3. In bowl, whisk together the melted butter, garlic, lemon juice, dried thyme/oregano, and optional dried dill.
4. 4. Divide the garlic butter over the two fish packets. Fold the foil over to almost completely cover the fish and veggies. Leave a small opening on top to release steam.
5. 5. Place on a baking sheet pan and bake fish until cooked through, depending on the type and the thickness of your fish, 15-20 minutes. When a fork easily cuts through the fish flakes, it’s cooked! Serve warm with parsley sprinkled on top and with lemon wedges.

Bon Appetit!