Sun-Dried Tilapia en Papillote
Sun-Dried Tomato Tilapia en Papillote
ingredients
4 Sheets of parchment paper
4 cups fresh spinach, washed and dried
1/2 cup carrots, shredded or matchstick cut
1/2 red pepper, cut into thin strips
8 Tbsp. sun-dried tomatoes, chopped fine (oil-packed or dried, reconstituted in hot water), divided
Drizzle of olive oil
Salt and pepper, to taste
4 pieces of Tilapia, skin off
method
Preheat oven to 400° F.
Spray each sheet of parchment paper lightly with Non-stick Cooking Spray (or brush with olive oil or butter) on one side only.
Place 1/4 of the spinach in the center of each of 4 of the parchment paper pieces (sprayed side in). Add 1/4 of the carrots and 1/4 of the red pepper slices to each stack. Top each spinach and vegetable stack with 1 Tbsp. of sun-dried tomato and a drizzle of olive oil.
Place one piece of Tilapia on top of the spinach and vegetable mixture. Season with salt and pepper, to taste. Sprinkle with 1 more Tbsp. sun-dried tomatoes.
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.
Place the bags of tilapia onto a cookie sheet and cook in a 400° F. 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.
http://www.fortysomething.ca/2009/01/sundried_tilapia_en_papillotte.php