Name: Mediterranean Tilapia Pockets
Yield: 4 servings
Ingredients: 4 tilapia fillets; 4 tablespoons extra virgin olive oil, divided; 1 tablespoon all purpose Greek seasoning, divided; 4 prosciutto slices; 0.333333333333333 cup grape tomatoes, chopped; 0.333333333333333 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

Ready in: 35 mins

Serves: 4 servings

Ingredients: 15

Indulge in a taste of the Mediterranean with these delightful tilapia pockets. Tender tilapia fillets are seasoned with a blend of Greek spices, wrapped in prosciutto, and topped with a vibrant mixture of grape tomatoes, zucchini, olives, capers, fresh herbs, and tangy goat cheese. Baked to perfection and served in foil packets, these pockets are bursting with flavor and elegance.

Ingredients

4	tilapia fillets
4	tablespoons extra virgin olive oil, divided
1	tablespoon all purpose Greek seasoning, divided
4	prosciutto slices
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

Instructions

Cooking Instructions
1.	Preheat the oven to 375 degrees.
2.	Drizzle the tilapia fillets with half of the olive oil and sprinkle with half of the Greek seasoning.
3.	Wrap one slice of prosciutto around each fillet.
4.	Place one fillet on each sheet of aluminum foil.
5.	In a small mixing bowl, combine grape tomatoes, zucchini, olives, capers, Italian parsley, mint, lemon juice, lemon zest, and the remaining spice blend. Mix well.
6.	Divide the tomato mixture evenly on top of each fillet. Sprinkle with goat cheese and black pepper.
7.	Fold the opposite ends of the foil together over the fillet and seal by folding the edges 2-3 times. Fold in the remaining open ends and seal.
8.	Place the aluminum pockets on a large oven-proof sheet pan.
9.	Bake for 15-20 minutes. Allow the pockets to rest for 5 minutes before serving. Unseal and enjoy.