My husband really likes the Wood-fired Grilled Tilapia with Vegetables at Red Lobster® and challenged me to come up with a home version. He thinks this is just as good as the Red Lobster® version. Serve over hot rice.

Recipe Summary

15 mins
20 mins
35 mins
4 fillets


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

  • Lay aluminum foil squares on a work surface. Place 5 spears of asparagus in the center of each square; distribute equal amounts of the green beans, carrots, and artichoke hearts among the squares. Lay tilapia fillets over vegetables.

  • Top each fillet with basil, Italian seasoning, garlic salt, salt, and pepper. Place 1 tablespoon butter and a drizzle of olive oil on each fillet. Top with tomato slices, lemon slices, and a squeeze of lemon juice. Fold aluminum foil edges together over each fillet to create a tightly sealed packet.

  • Place packets on a baking sheet and bake in preheated oven until fish flakes easily with a fork, 20 to 30 minutes.

Cook's Notes:

Parchment paper can be used instead of aluminum foil, if desired.

Nutrition Facts

520 calories; protein 33.1g; carbohydrates 43.2g; fat 27.2g; cholesterol 71.5mg; sodium 1274mg. Full Nutrition

Reviews (1)

1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
We enjoyed this! I used Icelandic haddock in place of the tilapia, and just kind of eye-balled the vegetable amounts in each packet. The only thing I would recommend, is pre-cooking the green beans a bit first. It took closer to 45 minutes for the haddock to be done (thicker than tilapia), and the green beans were still a little too crunchy to my liking. Overall, a really nice recipe though! Thanks for sharing! Read More