Lemon Garlic Tilapia Packets (Printable)

Tender tilapia fillets steamed with lemon, garlic, and fresh green beans for a light, healthy dish.

# Ingredient List:

→ Fish & Vegetables

01 - 4 tilapia fillets, 4 oz each, fresh or thawed
02 - 12 oz fresh green beans, trimmed
03 - 1 small red onion, thinly sliced
04 - 1 lemon, thinly sliced

→ Marinade & Seasonings

05 - 3 tablespoons fresh lemon juice
06 - 2 tablespoons olive oil
07 - 2 large garlic cloves, minced
08 - 1 teaspoon dried oregano or Italian seasoning
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper

→ Garnish

11 - 2 tablespoons chopped fresh parsley

# Steps:

01 - Preheat oven to 400°F.
02 - In a small bowl, whisk together lemon juice, olive oil, minced garlic, oregano, salt, and black pepper until combined.
03 - Lay out 4 large sheets of aluminum foil. Divide green beans evenly among the centers of each sheet and top with sliced red onion.
04 - Pat tilapia fillets dry with paper towels. Place one fillet on top of each vegetable pile.
05 - Drizzle each fillet with the prepared lemon-garlic marinade and top each with 2 to 3 lemon slices.
06 - Fold the foil over fish and vegetables, sealing tightly to create sealed packets. Arrange packets on a baking sheet.
07 - Bake for 18 to 20 minutes until tilapia is opaque and flakes easily with a fork.
08 - Carefully open packets to release steam. Garnish with fresh parsley and serve immediately.

# Expert Advice:

01 -
  • The foil packets do the heavy lifting, so your hands barely touch anything after you fold them up.
  • That lemon-garlic combination tastes expensive and restaurant-quality but costs about three dollars in total.
  • Everything finishes in under 30 minutes, which means dinner on the table before your energy crashes.
  • No pots, no pans, no cleanup nightmare—just a baking sheet and some foil.
02 -
  • Don't skip the step of patting the fish dry; moisture is what separates a silky fillet from a mushy disappointment.
  • If your packets aren't sealed tightly, the fish will dry out noticeably, so take an extra 30 seconds to crimp those edges properly.
  • Lemon juice can 'cook' the fish if you add too much raw marinade; stick to the three tablespoons and you'll be fine.
03 -
  • Double or triple the recipe and bake all the packets at once—they take up no extra space and feed a crowd with zero additional effort.
  • If you're nervous about fish, this method is actually forgiving because the steam keeps everything moist and the sealed environment prevents overcooking.
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