Wednesday, March 19, 2014

Red Lobster Sun-Dried Tomato Tilapia in a Bag

8 Sheets of parchment paper
8 cups fresh Spinach, washed and dried
Nonstick Cooking Spray fat-free
1 cup 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 each 8-10 oz pieces of Tilapia, skin off


Preheat oven to 400 degrees.

Layering the bag:
Spray each sheet of parchment paper lightly with Non-stick Cooking Spray on top side only.

Place 1/4 Spinach in the center of each of 4 of the parchment paper pieces; 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 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 pie crust until the bottom and the top are completely sealed.

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.

Serves: 4 person

Source: Red Lobster

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