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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 2 |
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This was supposed to be made originally with shrimp, but I didn't have any. So, I left out the shrimp and used Tilapia for the fish. The vegies I chose were broccoli and cauliflower. I also made some roasted potatoes for a side dish. Ingredients:
parchment paper |
2 teaspoons cornstarch |
1/4 teaspoon salt |
1/8 teaspoon dried thyme leaves |
chunky stewed tomatoes or diced tomato |
2 teaspoons grated lemon peel |
1 cup frozen mixed vegetables (your choice) |
2 1/3 ounces marinated artichoke hearts, drained |
2 (8 ounce) packages of frozen tilapia fillets (thawed) |
Directions:
1. -Cut two 12x12-inch square pieces of parchment paper; set aside.
2. -In medium saucepan, combine cornstarch, salt, thyme and pepper.
3. -Stir in tomatoes and lemon peel; bring to a boil, stirring constantly.
4. -Reduce heat; simmer 5 minutes or until sauce thickens.
5. -Stir in vegetables and artichoke hearts (drained).
6. -Cool 5 - 10 minutes.
7. -Heat oven to 425°F Dry fillets with paper towels; place equal pieces of fillets in the middle of each paper square.
8. -Spoon sauce evenly over fish.
9. -Bring two halves of paper over sauce mixture, matching edges.
10. -Seal by securely folding paper with tight double folds; seal short edges with double folds. Place on ungreased cookie sheet.
11. -Bake at 425 F for 20-25 minute Let stand 5 minute before serving.
12. -To serve: Place individual paper packet on serving plate.
13. Cut X-shaped slit on tip of paper; tear back.
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