Easy Foil Packet Fish Recipe

posted by Marion@Life Tastes Good on 2013-10-05

Tilapia with Pesto Potatoes and Peas bakes quickly in this easy foil packet recipe! This recipe is so easy you can have this on the table in under 30 minutes from start to finish!! It is so fast it will make heads spin and your family will be in awe of you!! Okay, so they probably won't even notice, but you can feel good about how fast and easy it is to put a flavorful and healthy meal on the table!

This one ranks high in my book for favorite fish recipes!! And that is saying a lot as I'm not a huge fan of fish, so I go for the very mild tasting tilapia nearly every time. I know what you're thinking... but you live in FL and you're a foodie - how can you NOT like fish?  I don't understand it either, but I can tell you it is NOT for lack of trying!! That being said you don't have to stick to tilapia for this recipe! Go ahead and make this with salmon but be sure to add a couple minutes to the cook time as needed.

Ingredients

• Cooking Spray
• 4 Yukon Gold Potatoes, cleaned
• 6 teaspoons Homemade Basil Pesto
• 4 Tilapia filets
• Frozen peas
• salt and pepper to taste

Directions

1. Preheat oven to 400 degrees F. and heat a saucepan of water to boiling. Enough water to cover potatoes. You can do this on a grill as well! It's a great recipe for camping!
2. Slice the ends off of the potatoes and use your Food Processor to slice the potatoes. If you don't have a food processor, just go ahead and slice them thinly.
3. Salt the boiling water and blanch sliced potatoes for about 4 minutes. While potatoes are blanching, prepare 4 pieces of aluminum foil by spraying with cooking spray. Make sure the foil pieces are about 16" long.
4. Drain potatoes and run under cold water. Divide the potatoes evenly on the foil pieces fanning them out in the middle of the foil (see pictures below).
5. Top potatoes with 1.5 teaspoons of Homemade Basil Pesto each.
6. Season your fish with salt and pepper and divide evenly on top of potatoes. Top with a handful of frozen peas.
7. Bring the 2 cut sides of the foil together over the center of the fish and fold down 2 or 3 times. Fold in each side 2 or 3 times until you have a nice foil packet.
8. Place foil packets on a baking tray and bake in preheated oven for 15 minutes. Carefully open the packets and serve immediately. Enjoy!

Chicken Pot Pie

posted by Marion@Life Tastes Good on 2012-09-05

Chicken Pot Pie - Good ole comfort food! This is definitely a family favorite, but we had to eat a lot of bad Chicken Pot Pie to get to this recipe!

I made the tried and true recipe on the biscuit mix box, and that was fine for years...until we branched out and tried Ms Paula Deen's recipe I saw on TV. 

There was no going back after that! Ms Deen's recipe is rich and delicious for sure, but it was almost too rich for me. Is it possible for chicken pot pie to be too rich? Apparently I think so, but what do I know? I'm also not a huge fan of a pastry or pie crust topping. What can I say there is clearly something wrong with me, but I just love a biscuit topping! Nothing beats a homemade biscuit topping!

After lots of experimenting and tweaking, the Myers family feels this is the best darn Chicken Pot Pie we've ever eaten. What sets this recipe apart is the Roasted Chicken. It really adds that extra dash of deliciousness! I encourage you to adjust the seasonings to your liking. This recipe is very adaptable and oh soooo comforting.