Serves 4
Ingredients:
8 Sheets of parchment paper
8 c. fresh Spinach, washed and dried
Nonstick Cooking Spray fat-free
1 c. Carrots, shredded or matchstick cut
1 Red Pepper, cut into thin strips
8 Tbsp Sun-dried Tomato Vinaigrette Salad Dressing, fat-free
All –purpose Salt Free Seasoning, to taste
4 Tbsp Sun-dried Tomatoes, chopped
4 ea 8-10 oz pieces of Tilapia, skin off*
Procedure:
Layering the bag:
Preheat oven to 400 degrees.
Spray each sheet of parchment paper lightly with Non-stick Cooking Spray on top side only.
Place ¼ Spinach in the center of each of 4 of the parchment paper pieces; add ¼ of the Carrots and ¼ of the Red Pepper slices to each stack.
Top each Spinach and Vegetable stack with 1 Tbsp Sun-dried Tomato Vinaigrette.
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.
Sealing the bag:
Place one sheet of the parchment, sprayed side down on top of each piece of the tilapia.
Crimp the two sheets of parchment paper like a piecrust until the bottom and the top are completely sealed.
Cooking:
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.
Place the bag onto a plate and slice the parchment open at the table to enjoy.
1. Cooking fish in a parchment bag results in a moist, flaky fish. This dish is great not only because it’s light but because it is simple to put together.
2. Other fresh fish species that work well with this dish includes Snapper, Grouper, Salmon, Halibut, Red Rockfish and Wahoo.
Type: Authentic Recipe
Photo By: Red Lobster
Author: Red Lobster
Restaurant: Red Lobster, USA
Source: http://www.redlobster.com/kitchen/recipes/recipe.asp?recipe=sdtb