This meal is on repeat every single week in the summertime, because it’s so easy and we can customize it however we personally want. It’s super high protein, high fiber, low in simple carbs, and keeps me satiated for hourssss. I love making it for breakfast and lunch, too!!!

Ingredients:

-1 medium onion, sliced

-green beans, asparagus, zucchini, summer squash, or mushrooms (or a combo of all)

-1 tablespoon olive oil

-4 fish fillets (tilapia, halibut cod, etc.)

-2 tablespoons butter, melted

-3 cloves garlic, minced

-1/2 teaspoon each salt and pepper, plus more for sprinkling

-1/4 teaspoon red pepper flakes, optional

-1 lemon, thinly sliced into 8 pieces

Directions:
-Cut four pieces of heavy duty aluminum foil or parchment paper, about 15 inches long (if using regular aluminum foil, double it). Note: use foil only if grilling - if baking you can use either foil or parchment.

-Divide onions and other veggies between the pieces, layering onions on top and other veggies next.

-Drizzle olive oil on vegetables and sprinkle with salt and pepper.

-Layer a fish fillet on top of each vegetable pile. Combine butter, garlic, salt, pepper, and optional red pepper flakes and spoon over fish, dividing evenly.

-Top each pile of fish and vegetables with two thin slices of lemon and wrap foil or parchment around ingredients, folding edges to seal well.

-To Grill: Preheat grill to medium high and place fish packets directly on grill. Close cover and cook 1/2-inch fillets about 15 minutes (until fish flakes easily with a fork). No need to turn. Note: Cook thicker fillets longer as needed.

-To Bake: Place packets on a baking sheet in a 400 degree oven for about 20 minutes, or until done.

-Slowly unwrap packets, being careful of steam, and serve right in the packets on individual plates.