Sometimes my random recipe thoughts work out. Sometimes they don’t. And sometimes they are somewhere in between.
The fish was the part that worked. The veggies? Not so much.
I had picked up a bag of frozen tilapia (don’t judge me, it’s more economical) at the store this weekend and was toying with recipes. I ultimately decided to try a foil packet Monday night.
Ingredients: 1 fish fillet, 1 squash, sliced, 1 tbsp olive oil, 1 tbsp dry white wine, 1/4 tsp lemon juice, square sheet of foil
Directions: Place fish fillet and squash on foil, then pour oil and wine over them. Wrap foil into a neat square package and cook for 20 minutes at 350 degrees. Once cooked, open the packet and spread tsp of lemon juice over the fish and veggies.
What worked: The fish was perfect. It was incredibly tender, fresh and delicious. No overbearing ingredient to take away from the natural fish flavor.
What didn’t: The squash. It was overcooked, thus making it mushy. I accidentally let the packet cook more to 23-24 minutes, which may have something to do with that. Oops. 
Yellow squash is awfully watery to begin with, so it’s tough to end up with non-mush squash unless you cook it long enough to cook out some of the water–which is practically impossible in foil-pouch cooking. Green beans, sliced potatoes (regular or sweet), or butternut squash would all work better should you want to try this one again
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