Servings: 2 / Time: 40 minutes


  • 1/2 cup lemon juice
  • 3 cloves garlic
  • 1 teaspoon basil, dried
  • 1 teaspoon tarragon, dried
  • 1 teaspoon thyme, dried
  • 4 fish, tilapia, filets, 4 oz each
  • 2 small zucchini, thinly sliced lengthwise
  • 1 tablespoon margarine or olive oil
  • 1/4 teaspoon salt (may be omitted)
  • 1/4 teaspoon pepper, black ground


  1. Preheat oven to 400 degrees. Combine lemon juice, garlic, and herbs in a medium bowl. Add fish; cover and marinate in the refrigerator for 15 minutes.
  2. Remove fish from marinade (reserve the marinade). Spray a 12×12-inch sheet of aluminum foil with cooking spray.
  3. Place 2 fillets of tilapia on the sheet of aluminum foil. Top with half of zucchini. Repeat layering with another layer of fish, then remaining zucchini.
  4. Distribute cubes of margarine or olive oil over the top of fish and drizzle 1/4 cup of the marinade over the top. Sprinkle with salt and pepper.
  5. Bring foil sides up on both sides and seal. Place on baking sheet.
  6. Bake for 15-20 minutes or until the fish is completely white and able to be flaked apart with a fork.

Nutritional Facts – Calories: 155 / Total Fat: 6g / Sat Fat: 2g / Carbohydrates: 5g / Dietary Fiber: 1g / Sugar: 2g / Protein: 23g / Sodium: 217mg / Cholesterol: 76mg