Foiled Again! Baked Tilapia With Roasted Vegetables #Rsc - cooking recipe

Ingredients

Reynolds Wrap Foil
Fish
4 (4 -5 ounce) tilapia fillets, thawed if frozen and patted dry with paper towels
kosher salt
fresh ground black pepper
1/2 lemon, zest of
1 tablespoon olive oil
3 tablespoons butter
8 ounces almonds, coarsely chopped
1 lemon, juice of
Vegetables
1 lb cauliflower, cut into florets
1 red onion, cut into 1-inchx2-inch wedges (cut into 1-inch wedges, lengthwise, then cut each in half, crosswise)
1 pint grape tomatoes, halved
olive oil
kosher salt
fresh ground black pepper
Garnish
fresh parsley, chopped

Preparation

Preheat oven to 400 degrees F; line 2 baking sheets with aluminum foil and cut off an additional 4 squares of foil to make fish packets.
Melt butter in olive oil over low heat; brush foil squares with just a small amount of this mixture (the remainder will be used for the sauce) - alternatively, you can spray the foil with cooking spray.
Season both sides of the fish with salt and pepper; lay one fillet on each foil square and grate the lemon zest over each.
Close up packets and arrange on a prepared baking sheet; bake until fish flakes easily with a fork, 20 to 25 minutes.
Meanwhile, place cauliflower florets, onion, and tomatoes in a bowl and drizzle with olive oil; arrange, in a single layer, on the other prepared baking sheet.
Season vegetables with salt and pepper and roast until cauliflower just begins to brown on the edges and tomatoes soften and collapse, about 15 minutes.
Once fish and vegetables are done, place almonds in remaining olive oil/butter mixture and heat just until almonds are golden, only about 1 minute - be careful, they burn easily (even if they do brown, they are still good).
Open packets and plate fish with cauliflower mix along side; top with sauce and garnish with fresh parsley.