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Tuscan Style Tilapia and Cannellini Beans
Tuscan Style Tilapia and Cannellini Beans
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Prep Time:
15 minutes
Total Time:
20 minutes
Quick and easy Italian baked fish with crushed tomatoes, garlic, lemon zest, and cannellini beans.
Ingredients:
  • 1 Reynolds® Oven Bag, Large Size
  • 1 tablespoon flour
  • 1 tablespoon Italian seasoning, divided
  • 2 teaspoons lemon zest
  • 1/2 teaspoon salt
  • 1 pint grape tomatoes
  • 1 can (15.5 oz.) cannellini beans, drained
  • 2 cloves garlic, sliced
  • 1/3 cup dry white wine
  • 4 tilapia fillets (4 to 6 oz. each)
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lemon juice
  • Salt and pepper (optional)
  • Lemon slices (optional)
Instructions:
  • Preheat the oven to 400°F. Place a Reynolds® Oven Bag in a 13x9x2-inch pan. Combine flour, 2 teaspoons Italian seasoning, lemon zest, and 1/2 teaspoon salt in the bag, then gently mix the seasonings by squeezing the bag.
  • Place tomatoes in the oven bag and give them a gentle squeeze to crush them. Add in the beans, garlic, and wine. Shake the bag a few times to combine all the ingredients. Spread everything out evenly in the bag and roll down the open end three times to keep it secure.
  • Drizzle tilapia with olive oil and squeeze fresh lemon juice over it. Sprinkle the fish with the rest of the Italian seasoning and season to taste with salt and pepper. Lay the fish in a single layer on top of the bean mixture in the bag and carefully unroll the bag.
  • Seal the oven bag securely with the nylon tie, then make six 1/2-inch slits on the top. Fold the ends of the bag neatly into the pan.
  • Bake for 15 minutes or until the fish flakes and the beans are hot. Open the bag carefully, spoon the sauce over the fish, and garnish with lemon slices if desired.

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