Mediterranean Tilapia Pockets #Rsc

• 4 tilapia fillets
• 4 tablespoons extra virgin olive oil, divided
• 1 tablespoon all purpose Greek seasoning, divided
• 4 slices prosciutto
• 1/3 cup grape tomatoes, chopped
• 1/3 cup zucchini, chopped
• 10 -12 olives, sliced
• 1 tablespoon capers
• 1 tablespoon Italian parsley, chopped
• 1 tablespoon mint, chopped
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 4 teaspoons goat cheese
• 1 teaspoon black pepper
• 4 sheets Reynolds Wrap Foil, sheets 12x10 . 75

1. Preheat oven to 375 degrees.
2. Rub filets with 1/2 of the olive oil and 1/2 of the Greek seasoning.
3. Wrap 1 slice of prosciutto around each filet.
4. Place 1 filet on 1 sheet of aluminum foil.
5. Combine tomatoes, zucchini, olives, capers, parsley, mint, lemon juice & zest and remaining spice blend in a small mixing bowl. Toss.
6. Place equal amounts of tomato mixture on top of each filet. Top with goat cheese and black pepper.
7. Take the 2 opposite ends of foil, bring them together over filet and fold edges 2-3 times down and seal. Fold in 2 remaining open ends and seal.
8. Place aluminum pockets on a large oven proof sheet pan.
9. Bake for 15-20 minutes. Allow to rest for 5 minutes. Unseal and serve.

tilapia fillets, extra virgin olive oil, grape tomatoes, zucchini, olives, capers, italian parsley, mint, lemon juice, lemon zest, goat cheese, black pepper

Taken from www.food.com/recipe/mediterranean-tilapia-pockets-rsc-487593 (may not work)