Tuscan Style Tilapia and Cannellini Beans
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Servings: 0
- Course: Main Dish
- 1 Reynolds Oven Bag, Large Size
- 1 tablespoon flour 1 tablespoon Italian seasoning, divided
- 2 teaspoons lemon zest
- 1 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)
PREHEAT oven to 400F.
Place Reynolds® Oven Bag in 13x9x2-inch pan. Add flour, 2 teaspoons Italian seasoning, lemon zest and teaspoon salt to bag; gently squeeze bag to blend seasonings.
ADD tomatoes to oven bag; gently squeeze bag to crush tomatoes. Add beans, garlic and wine to bag. Turn bag several times to mix ingredients. Arrange ingredients in even layer in bag. Roll down open end of bag three times to hold it open.
BRUSH tilapia with olive oil and lemon juice. Sprinkle fish with remaining Italian seasoning; season with salt and pepper, if desired. Place fish in even layer on bean mixture in bag. Unroll bag.
CLOSE oven bag with nylon tie. Cut six -inch slits in top. Tuck ends of bag in pan.
BAKE 15 minutes or until fish flakes and beans are hot. Carefully cut top of bag open. Spoon sauce over fish; garnish with lemon slices, if desired.