Newest Experiment:Tilapia in Papillote
This makes two Large pouches or 4 smaller ones.
4 - 4 oz.Tilapia fillets (2 for each pouch)
1 Yellow or Zucchini Squash (cut into disc.)
1 onion (cut in half and then sliced into thin half-moons)
2 Large Carrots (peeled and cut into sticks)(slightly blanched)
1 Bell Pepper (your choice of color) (Cut into strips)
2 Large Fresh Lemons (cut into rounds)
2 Tbs. Butter (one for each pouch)(room temp.)
1 Tbs. Tony’s Creole Seasoning
Lemon Pepper to taste
Tear 2 pieces of foil about 20 inches each. Fold foil in half and cut the open ended edge of the foil to make them a little rounded.
Open the foil up and spray the foil insides with olive oil pam. (all foil that will be inside the packet needs to be sprayed with pam)
Mix the room temperature butter and the creole seasoning and set aside.
Put the squash, bell pepper, onion (save a few onions for the top of the fish), carrots all on the bottom half of each foil piece. Sprinkle the lemon pepper on the veggies. Make a neat pile, a little bed for the fish. Then put the butter on the fish pieces, about ˝ tbs. on each piece of fish, lay the fish on top of the veggies. Then just take a few onions and three lemon slices and put them on top of the fish. Next start at one side of the packet and fold the foil over and over to create a sealed edge. Do both packets and then put in the refrigerator until you are ready to bake.
Bake for 20 minutes in a preheated 350* oven. While the fish is baking I cook my rice pilaf. It takes 20-25 minutes to cook. Both are done about the same time. Be careful when you open each packet because the steam can burn you.
Weight Watcher points:
Tilapia: 9 for both filets. 4.5 For one filet.
Rice Pilaf points: ˝ Cup 3 points
Total for this huge meal is 12 points.
I will add the finished product after I cook it later.
Having fun with new recipe, I made all by myself.
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