Ingredients:

  • 4 large tilapia fillets (approx. 6 oz / 170g each)
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter, cubed
  • 1.5 tbsp lemon pepper seasoning
  • 1 lemon, sliced into rounds
  • 1 lemon, juiced
  • 3 cloves garlic, minced
  • 1 small zucchini (150g), sliced into rounds
  • 1 cup asparagus tips (100g)
  • 1/4 red onion (30g), thinly slivered

Instructions:

  1. Preheat the grill to medium high heat (about 400°F/200°C).
  2. Cut four large sheets of heavy duty aluminum foil, roughly 12x18 inches each.
  3. Place a portion of zucchini, asparagus, and red onion in the center of each foil sheet.
  4. Brush each tilapia fillet with olive oil and coat generously with lemon pepper seasoning on both sides.
  5. Place one seasoned fillet directly on top of the vegetables.
  6. Top the fish with minced garlic, two lemon rounds, and a few cubes of the cold butter.
  7. Drizzle the fresh lemon juice evenly over the four fillets.
  8. Bring the long sides of the foil together and fold down tightly. Fold the ends in to create a completely airtight seal.
  9. Place the packets on the grill and cook for 15 minutes until the foil is puffed and the fish is opaque.
  10. Remove from the grill and let them sit for 2 minutes before carefully opening.