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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.


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


  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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  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.



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