Sun-Dried Tomato Tilapia in a Bag

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.

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*

Layering the bag:

1. Preheat oven to 400 degrees.

2. Spray each sheet of parchment paper lightly with Non-stick Cooking Spray on top side only.

3. 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.

4. Top each Spinach and Vegetable stack with 1 Tbsp Sun-dried Tomato Vinaigrette.

5. 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:

1. Place one sheet of the parchment, sprayed side down on top of each piece of the tilapia.

2. Crimp the two sheets of parchment paper like a piecrust until the bottom and the top are completely sealed.

Cooking:

1. 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.

2. Place the bag onto a plate and slice the parchment open at the table to enjoy.

*Chef’s Tip:

* Other fresh fish species that work well with this dish includes Snapper, Grouper, Salmon, Halibut, Red Rockfish and Wahoo.