Tilapia En Papillote
Photo: Oxmoor House
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Amount per serving
- Calories: 199
- Fat: 9.0g
- Saturated fat: 2.8g
- Protein: 24.1g
- Carbohydrate: 5.8g
- Fiber: 0.8g
- Cholesterol: 67mg
- Iron: 0.9mg
- Sodium: 727mg
- Calcium: 103mg
- 2 (4-ounce) tilapia fillets
- 6 grape tomatoes, halved lengthwise
- 1/4 cup thinly sliced yellow squash (about 1 small)
- 1/4 cup thinly sliced zucchini (about 1/2 small)
- 2 tablespoons sliced green onions (about 1 onion)
- 1/4 cup (1 ounce) crumbled feta cheese with garlic and herbs
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 3 tablespoons reduced-calorie olive oil vinaigrette (such as Ken's Steakhouse)
- Cut 2 (15- x 13-inch) rectangles of parchment paper; fold each rectangle in half lengthwise. Place parchment sheets on an ungreased baking sheet, and open out flat.
- Place 1 fillet on half of each parchment sheet near the crease. Place 6 tomato halves, cut side down, on one side of each fillet; place squash and zucchini slices alternately on other side of each fillet. Sprinkle fish with green onions, cheese, salt, and pepper. Drizzle dressing over fish.
- Fold paper edges over to seal securely; cut off open corners to make a half-moon. Starting with rounded edge of fold, pleat and crimp edges of parchment to make an airtight seal. Bake at 400° for 15 minutes or until packets are puffed.
- To serve, place packets on individual serving plates. Cut an opening in the top of each packet, and fold paper back. Serve immediately.
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