Daily Life and Supportive Care During Cancer Treatment

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Lemon-Herb Tilapia Packets

The delicate flavors of fresh seafood, herbs, and citrus mingle pleasantly in this easy-to-prepare dish.

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Baking fish in these self-contained “packets” not only keeps it moist and succulent, it helps contain aromas for those who are sensitive to smells. If this is the case, open the packets in a different room from where you’ll be eating.

Feel free to substitute another favorite fish – just adjust the cooking time because tilapia tends to be a thinner fillet, adding three to five minutes for thicker varieties, such as snapper or salmon.

Serve with white rice or plain pasta to absorb the sauce. For those not having diarrhea, serve with a favorite whole grain, such as brown rice, barley, or bulgur.

Ingredients

4 Servings

  • 4 (4- to 6-ounce) tilapia fillets
  • Salt and freshly ground black pepper
  • 1 tablespoon finely chopped fresh dill
  • 1 tablespoon finely chopped fresh Italian parsley
  • 1 lemon, thinly sliced
  • 1/4 cup white wine
  • 2 teaspoons extra virgin olive oil

Tip: For the family (or when the side effect has resolved), add 1 tablespoon capers or sliced olives before baking for added flavor.

Seen from overhead, a small platter holds a piece of tilapia topped with lemon slices and wrapped in parchment paper.

Instructions

Preheat the oven to 400 degrees.

Tear off four large pieces of foil or parchment paper. Place a piece of tilapia in the middle of each piece and sprinkle with salt and pepper.

Top each fillet with dill and parsley and lay two to three lemon slices on top. Pull the sides of the foil up around the fish to make a “well.”

Drizzle each fillet with 1 tablespoon of wine and 1/2 teaspoon of olive oil.

Fold the foil around the fish, pressing the edges to seal well. If using parchment, fold up the edges to seal.

Place the packets on a baking sheet and bake for 10 to 14 minutes, or until cooked through.

To serve, place foil packs on individual plates and carefully open.

Per serving

Calories: 140
Fat: 4.5 g
Saturated fat: 1 g
Cholesterol: 50 mg
Sodium: 50 mg
Carbohydrate: 1 g
Dietary fiber: 0 g
Sugars: 0 g
Protein: 22 g
Calcium: 20 g
Potassium: 350 mg

book cover for the ACS book, hat to Eat During Cancer Treatment 2nd Editition

What to Eat During Cancer Treatment
Copyright ©2018 American Cancer Society.
cancer.org/bookstore

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