Tilapia Packets

 Last night, I decided to make this easy, tasty, and healthy meal. I had never cooked with Tilapia before so I was a little worried. This recipe was actually surprisingly easy and quick. Also, it was healthy and filling, I mean what could be better than that. I highly recommend this dish to everyone. The original recipe can be found here.  

Baked Fish, Spinach, and Tomatoes in Foil Packets

Serves two

1 pound fish fillets, about 1-inch thick
2 large handfuls baby spinach leaves
1 quarter red onion, thinly sliced
20 or so cherry tomatoes
4 sprigs fresh thyme
1/2 lemon, cut into 2 wedges
Salt and pepper
Olive oil or butter

 

Directions:

Preheat the oven to 400°F.

Check the fish over and remove any pin bones. Divide it into two equal portions.

Lay out two sheets of aluminum foil, each about 12-14 inches long. Pile a large handful of baby spinach leaves in the middle of each piece of foil. Lay one fish fillet on each bed of spinach. Season generously with salt and pepper.

Lay a few slices of onion over the top of each fillet and scatter the cherry tomatoes on and around the fish. Lay two sprigs of thyme over top. Give each packet a squeeze of lemon and a drizzle of olive oil (or a pat of butter).

Fold the sides of the foil inwards around the fish. Then fold in the top and bottom of the foil and pinch them closed, creating a neat package. Set them side-by-side on a baking sheet and bake for 18 to 22 minutes, until the fish is opaque.

Open the packets carefully to avoid spilling the juices. Eat straight from the packets or transfer to a plate with a slotted spatula. Spoon some of the juices over top. Eat immediately.

 

*I used Tilapia for my pound of fish

**I also seasoned the Tilapia with Tony's Chachere's Original Creole Seasoning

*** I also roasted some red new potatoes with a little olive oil and Tony's Creole Seasoning

***Added bonus the clean-up is so simple

 

 

Lots of Love,  Natalie