Red Lobster Sun-Dried Tomato Tilapia in a Bag

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Red Lobster Sun-Dried Tomato Tilapia in a Bag

Red Lobster Sun-Dried Tomato Tilapia in a Bag

Ingredients

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

Directions

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 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.

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.

Serves 4

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Written by admin

I enjoy sharing a growing archive of delicious free recipes from both sides of my family and from those who have shared their favorite recipes.