Tilapia Wrapping Vegetables |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 4 |
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From the Family Circle Cookbook. Very yummy and good for you. Ingredients:
1 carrot, pared |
1/2 fennel bulb (5 ounces) |
1/2 sweet red pepper, cored and seeded |
2 tablespoons unsalted butter |
1 teaspoon grated lemon rind |
1/4 teaspoon salt |
1/8 teaspoon pepper |
4 tilapia fillets (1 1/4 pounds) |
Directions:
1. Preheat oven to 400°F Coat 13x9x2 inch baking dish with non-stick vegetable-oil cooking spray.
2. Cut carrot into 3x3/8 inch strips; reserve. Chop 1 tablespoon feathery fennel tops; reserve. Cut fennel and red pepper into 3x3/8 inch strips.
3. Heat 1 tablespoon butter in large skillet over medium heat. Add carrot, fennel and red pepper. Reduce heat to low; sauté 8 minutes until crisp-tender.
4. Combine remaining butter, lemon rind, salt, pepper, and reserved chopped fennel tops. Set aside.
5. Cut tilapia fillets in half lengthwise. Place, skin side up, on work surface. Divide vegetable mixture evenly among fillets, placing 1 1/2 inches down from thick end.
6. Starting at thick end, roll fillets up jelly-roll fashion. Place, seam-side down, in prepared baking dish. Cover pan with aluminum foil.
7. Bake in preheated hot oven for 15 minutes. Remove foil. Spread fennel butter over fish. Bake, uncovered, until fish is cooked through, about 1 minute.
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