Easy Oven Packet Caribbean Tilapia with Pears, and Carnival Roasted Potatoes

By Fruits & Veggies - More Matters
Enjoy a taste of the Caribbean with a rainbow mixture of seasoned vegetables and seasoned tilapia and pears, baked in no-fuss foil or parchment packets.

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  • Prep Time: 45 minutes

Main Dishes

Serves: 4
Cups of Fruits & Vegetables per Serving: 2 1/4
Think Variety; Think Color: Red, Yellow/Orange, White, Green


Carnival Roasted Potatoes

  • 2 small red potatoes
  • 2 small Yukon potatoes
  • 1/2 yellow bell pepper, but into 1-inch chunks
  • 1 cup green beans
  • 1 Roma tomato, cut into wedges
  • 2 Tbsp white onion, chopped
  • 1 garlic clove, minced
  • 1/2 tsp cumin
  • 1/4 tsp salt
  • 1 Tbsp olive oil
Tilapia Oven Packets
  • 4 4-oz tilapia fillets, fresh or frozen
  • 1 Tbsp Caribbean citrus spice seasoning blend (like Mrs. Dash)
  • 2 tsp olive oil
  • 3 D'Anjou pears


  1. Heat oven to 425 degrees F. Scrub potatoes, cut into 1-inch chunks. 
  2. In a large bowl, toss potatoes with other vegetables, seasonings, and olive oil. Spread mix in a 2-quart baking dish and place in oven. Roast until potatoes and other vegetables are tender, about 30-40 minutes.
  3. About 15 minutes after the potato dish is placed in the oven, put in the cookie sheet with fish packets, prepared as follows: Brush fish with olive oil, coat with seasoning blend.
  4. Place each filet in the center of the square of aluminum foil. Cut pears into quarters and core; slice into thin wedges (about 8-12 per pear).
  5. Top fish with pear wedges. Bring the foil over the fish and fruit. Fold and pinch the seams. Place foil packets on a cookie sheet. Bake about 20 minutes until tilapia is cooked and fruit is tender.
  6. To serve, carefully open the packet, slide contents onto individual serving plates, and add roasted vegetables. Serve with 8 oz glass of fat-free milk.

Nutritional Information

  • Calories:    380
  • Carbohydrates:    54g
  • Total Fat:    8g
  • Cholesterol:    55mg
  • Saturated Fat:   1.5g
  • Dietary Fiber:    8g
  • % of Calories from Fat:    19%
  • Sodium:    220 mg
  • Protein:    28g
  • Recipe Credit
  • Recipe courtesy of National Fisheries Institute, US Potato Board & Pear Bureau Northwest.



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