Mediterranean Tilapia Pockets #Rsc - cooking recipe

Ingredients

4 tilapia fillets
4 tablespoons extra virgin olive oil, divided
1 tablespoon all purpose Greek seasoning, divided
4 slices prosciutto
1/3 cup grape tomatoes, chopped
1/3 cup zucchini, chopped
10 -12 olives, sliced
1 tablespoon capers
1 tablespoon Italian parsley, chopped
1 tablespoon mint, chopped
1 tablespoon lemon juice
1 teaspoon lemon zest
4 teaspoons goat cheese
1 teaspoon black pepper
4 sheets Reynolds Wrap Foil, sheets 12x10 . 75

Preparation

Preheat oven to 375 degrees.
Rub filets with 1/2 of the olive oil and 1/2 of the Greek seasoning.
Wrap 1 slice of prosciutto around each filet.
Place 1 filet on 1 sheet of aluminum foil.
Combine tomatoes, zucchini, olives, capers, parsley, mint, lemon juice & zest and remaining spice blend in a small mixing bowl. Toss.
Place equal amounts of tomato mixture on top of each filet. Top with goat cheese and black pepper.
Take the 2 opposite ends of foil, bring them together over filet and fold edges 2-3 times down and seal. Fold in 2 remaining open ends and seal.
Place aluminum pockets on a large oven proof sheet pan.
Bake for 15-20 minutes. Allow to rest for 5 minutes. Unseal and serve.