Red Lobster ::: Sun-dried tomato tilapia in a bag

Source :

  • 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*
  1. 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 Spinach in the center of each of 4 of the parchment paper pieces; add of the Carrots and 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.
  2. Sealing the bag: Place one sheet of the parchment, sprayed side down on top of each piece of the tilapia.
  3. Crimp the two sheets of parchment paper like a piecrust until the bottom and the top are completely sealed.
  4. 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.