Tiliapia foil packet

Sunday afternoon we still didn't really know what we were going to have for dinner. We decided on fish since it would defrost pretty quickly. We also decided to just throw whatever veggies we had into a foil packet and toss it in the oven. I found this recipe and sort of used as a jumping off point. It turned out pretty good, but I think maybe adding a veggie with some juice, like tomatoes or something, would have added another layer of flavor to the dish and would have given it some more juice to soak up. Next time we'll try that.

1 medium onion, sliced thin
1 pound asparagus, cut into bite size pieces
1/2 red pepper cut into bite size pieces
1/4 - 1/2 head broccoli, cut into bite size pieces
3/4 cup snap peas
1 lemon
1 tsp. dried oregano
2 tbsp. olive oil
1/2 teaspoon salt , divided
1/2 teaspoon freshly ground pepper , divided
2-4 pieces tilapia

Preheat oven to 425 degrees Fahrenheit. Combine onion, asparagus, red pepper, broccoli the juice of the one lemon, oregano, olive oil, 1/4 tsp. salt and 1/4 tsp. of the pepper in a large bowl. Place snap peas in a microwavable bowl with 1 tablespoon water. Cover and microwave on high until the peas are just beginning to cook, about 30 seconds. Drain and add to the other vegetables. To make a packet, lay two 30-inch sheets of foil on top of each other (the double layers will help protect the contents from burning); generously coat the top piece with cooking spray. Place one portion of tilapia in the center of the foil. Sprinkle with some of the remaining salt and pepper, then top with some of the vegetable mixture. Bring the short ends of the foil together, leaving enough room in the packet for steam to gather and cook the food. Fold the foil over and pinch to seal. Pinch seams together along the sides. Make sure all the seams are tightly sealed to keep steam from escaping. Repeat with more foil, cooking spray and the remaining fish, salt, pepper and vegetables. Bake the packets directly on an oven rack until the tilapia is cooked through and the vegetables are just tender, about 20 minutes. To serve, carefully open both ends of the packets and allow the steam to escape. Use a spatula to slide the contents onto plates. We served it with some brown rice.