Tuesday, June 2, 2009

Pesto Tilapia En Parchment

Parchment paper makes this all in one meal easy and quick.

Serves 4

4 large sheets of parchment paper
Cilantro Pesto

4 cups of packed baby spinach
4 pieces of tilapia fillets (about 6 ounces)
1 red bell pepper cut into thin strips
1 orange bell pepper cut into thin strips
1 green bell pepper cut into thin strips
16 stalks of asparagus, trimmed and sliced

Preheat oven to 400°F.

Mix 2 tablespoons of the Cilantro Pesto with all the peppers and asparagus into a bowl, set aside.

Take one serving of the fillets and cover each side with the pesto then place in center of the paper. Cover fish with one cup of spinach. On top of the spinach goes 1/4 of the pepper/asparagus mixture.

Move the package to a cookie sheet. Then carefully fold in the short ends then the long ends of the of each piece of parchment, securing by tucking the ends under the packet.

Bake for about 20 minutes. Fish is done when it flakes easily (you can snip a corner of the package to test).

Using a spatula, transfer the packets to each plate. Carefully cut open an end of the package to allow the steam to escape. Serve.

No comments:

Post a Comment