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Tilapia en Papillote
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Yield: 4 servings
Source: Reynold's Website
Reynold's Comments: Any firm white fish may be substituted for the tilapia.
Amy's Comments: Folding the parchment gave me a fit. Here's a link
to help you visualize what to do. Once I saw this, it was a snap! I also drained and rinsed the sundried tomatoes. I imagine you could reconstitute dry
ones and get the same effect!
INGREDIENTS:
ReynoldsŪ Parchment Paper
4 tilapia fillets* (4 to 6 oz. each)
1 teaspoon dried basil or oregano, crumbled
Salt and pepper to taste
1 jar (8.5 oz) oil packed sun-dried tomatoes, drained and halved
1 large zucchini or yellow squash, cut in julienne strips
1 cup sliced fresh mushrooms
4 teaspoons olive oil or butter
INSTRUCTIONS:
- PREHEAT oven to 400°F.
- TEAR off four 15-inch sheets of Reynolds Parchment Paper. Fold each parchment sheet in half and cut out a large heart shape, using
folded edge as center of heart.
- UNFOLD each parchment heart. Place one fish fillet on one-half of each heart near fold. Sprinkle fish with basil, salt and pepper.
Top each fish fillet with one-fourth of vegetables and olive oil.
- FOLD over other half of each heart to enclose ingredients. To seal edges together, start at the top of each heart, making small
overlapping folds down entire length of heart. At the bottom of the heart, twist the last fold several times to make a tight seal.
Place parchment packages on a large cookie sheet.
- BAKE 15 to 17 minutes. Place parchment packages on dinner plates. Carefully cut an "X" in top of each package to allow steam to escape.
NUTRITIONAL INFO:
H.U: 7 per serving (although I rinsed the oil off the tomatoes, and would count 6 or CORE for that preperation method...)
calories 332; grams fat 15; % calories from fat 40; milligrams cholesterol 82; milligrams sodium 372; grams carbohydrates 16;
grams fiber 4; grams protein 36
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