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Dijon-Thyme and Lemon Fish Packets
with broccoli and white bean salad

Active: 35 min Total: 35 min

In this recipe, we make a vinaigrette that doubles as a dressing for our fish as well as a simple broccoli and bean salad. Our vegetarians will be enjoying some of these ingredients and more in a simple orzo soup (that we cool down with a few ice cubes). Smarts: As the weather gets hotter, you can steam anything in foil packets, just like we do with this fish.

Ingredients

Servings:
4
Metric
Dijon-Thyme and Lemon Fish Packets with Broccoli and Bean Salad:
  • Tilapia - 4 fillets
  • Shallots - 1/2 bulb
  • Thyme - 1 tsp, leaves of
  • Broccoli - 1 1/2 lbs, chopped
  • Aluminum foil - 4 sheets, 16" wide
  • White beans (14 oz / 397 g can) - 1 can, rinsed and drained ((Sub ~2 cups))
  • Dijon mustard - 2 tsp
  • Soy sauce, low-sodium - 1 Tbsp
  • Sherry vinegar - 2 Tbsp
  • Olive oil - 4 Tbsp
  • Lemon - 1/2, wedges

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Fish - Rinse and pat dry with a paper towel.
  2. Shallots / Thyme / Broccoli - Prep as directed. (Can be done up to 3 days ahead)
  3. Foil - Tear out sheets of foil. (Can be done ahead)
  4. Beans - Rinse and drain.
  5. Make vinaigrette - Whisk together shallots, thyme leaves, Dijon, soy sauce, sherry vinegar, and olive oil. (Can be done 3 days ahead)

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Make

  1. Heat an outdoor grill or your oven up to 425F (218C) degrees.
  2. Place fish fillet onto one half of each of your aluminum foil sheets. Sprinkle lightly with salt and pepper. Pour 2 tsp. (9.85ml) of vinaigrette on each of the fillets. Fold the sheet over and then roll the edges to form a tight seal. This video shows how it’s done with parchment paper, and it’s even easier with foil.
  3. Place foil packets onto grill. Close and cook for 10 to 12 minutes.
  4. While packets are grilling, place broccoli in a microwave safe container. Cover with a paper towel and microwave for 2 ½ to 3 minutes, until tender and crunchy. (If you don’t have a microwave, just cook in a pot of boiling water for about 2 to 2 ½ minutes, drain and run under cold water).
  5. Toss broccoli with beans and remainder of vinaigrette. Serve fish steaming with lemon wedges and broccoli and bean salad.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (54)
Gluten-free (1)
Paleo (2)
Vegetarian (3)

22 reviews

Used trout. I really dislike cheap talapia. I would like a bigger variety of fish types used in the recipes. Let's kick it up a but and offer more seafood options.

By: Dana
Posted: Aug 07, 2017
Diet: Original
0 Helpful

I liked the broccoli bean salad (heated). Tilapia got a little mushy, but overall flavor was okay (added lemon). Will choose a better white fish next time.

By: Susan
Posted: Nov 02, 2016
Diet: Gluten-free
0 Helpful

We liked the broccoli & bean salad the best - the marinade/dressing was delicious. Unfortunately, we used frozen cod from Whole foods and it was DISGUSTING, but no fault of Cook Smarts!

By: Katie
Posted: Sep 04, 2014
Diet: Original
0 Helpful

The fish was SO tasty and the easiest thing to cook ever!! The salad was ehhh :/ But the fish made up for it!

By: JESSICA
Posted: Jul 04, 2014
Diet: Original
0 Helpful

Loved the flavors but these servings seemed so small. We had some cheese and crackers with it, but it could've used a big green salad or something.

By: Sarah
Posted: Jun 20, 2014
Diet: Original
0 Helpful

We used flounder cuz it was the only wild caught white fish at the store. Added roasted paprika. Very tasty.

By: Lynn
Posted: Jun 20, 2014
Diet: Original
0 Helpful