Sun-Dried Tomato Tilapia in a Bag |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 30 |
|
Ingredients:
8 sheets parchment paper |
nonstick cooking spray |
1 cup chopped spinach, fresh, frozen, canned or 1 cup chopped collard greens |
1 cup carrot, shredded matchstick cut |
1 red pepper, cut into thin strips |
8 tablespoons sun-dried tomato vinaigrette dressing |
all purpose sodium-free seasoning, to taste |
4 tablespoons sun-dried tomatoes, chopped |
4 (8 -10 ounce) skinless tilapia fillets |
Directions:
1. Layering the bag:.
2. Preheat oven to 400 degrees.
3. Spray each sheet of parchment paper lightly with Non-stick Cooking Spray on top side only.
4. Place 1/4 Spinach in the center of each of 4 of the parchment paper pieces; add 1/4 of the Carrots and 1/4 of the Red Pepper slices to each stack.
5. Top each Spinach and Vegetable stack with 1 Tbsp Sun-dried Tomato Vinaigrette.
6. Place one piece of Tilapia on top of the Spinach and Vegetable mixture. Sprinkle with Salt Free Seasoning and top with 1 Tbsp chopped Sun-dried Tomatoes and 1 Tbsp Sun-dried Tomato Vinaigrette.
7. Sealing the bag:.
8. Place one sheet of the parchment, sprayed side down on top of each piece of the tilapia.
9. Crimp the two sheets of parchment paper like a piecrust until the bottom and the top are completely sealed.
10. Cooking:.
11. Place the bags of tilapia onto a cookie sheet and cook in a 400 degree oven for 15-20 minutes or until the fish reaches an internal temperature of 140-150 degrees.
12. Place the bag onto a plate and slice the parchment open at the table to enjoy.
13. Chef’s Tip:.
14. Other fresh fish species that work well with this dish includes Snapper, Grouper, Salmon, Halibut, Red Rockfish and Wahoo.
|
|