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Tuscan Fish Packets

My husband does a lot of fishing, so I'm always looking for different ways to serve his catches. A professional chef was kind enough to share this recipe with me, and I played around with some different veggie combinations until I found the one my family liked best. —Kathy Morrow, Hubbard, Ohio
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 1 can (15 ounces) great northern beans, rinsed and drained
  • 4 plum tomatoes, chopped
  • 1 small zucchini, chopped
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1/4 cup white wine
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon pepper, divided
  • 4 tilapia fillets (6 ounces each)
  • 1 medium lemon, cut into 8 thin slices


  • Preheat oven to 400°. In a bowl, combine beans, tomatoes, zucchini, onion, garlic, wine, 1/2 teaspoon salt and 1/8 teaspoons pepper.
  • Rinse fish and pat dry. Place each fillet on an 18x12-inch piece of heavy-duty foil; season with remaining salt and pepper. Spoon bean mixture over fish; top with lemon slices. Fold foil around fish and crimp edges to seal. Transfer packets to a baking sheet.
  • Bake until fish just begins to flake easily with a fork and vegetables are tender, 15-20 minutes. Be careful of escaping steam when opening packets.

Test Kitchen tips
  • Great northern beans are small, tender white beans, and navy beans or cannellini beans are good substitutes.
  • If you hate to open a bottle of wine just for 1/4 cup, look for wine in single-portion plastic bottles. The small bottles are convenient for using in recipes.
  • Nutrition Facts
    1 serving: 270 calories, 2g fat (1g saturated fat), 83mg cholesterol, 658mg sodium, 23g carbohydrate (4g sugars, 7g fiber), 38g protein. Diabetic Exchanges: 5 lean meat, 1 starch, 1 vegetable.
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