Quick Tilapia in Parchment
Rachael Ray April 2011
Ingredients:
1 1/2 cups frozen corn
2 ounces sugar snap peas, halved
3/4 teaspoon grated lemon peel, plus 1 1/2 teaspoons fresh lemon juice
Salt and pepper
Four 4-ounce tilapia fillets
1 1/2 teaspoons Old Bay seasoning
2 tablespoons extra-virgin olive oil
Directions:
1.Preheat the oven to 425°. Cut out four 12-by-15-inch pieces of parchment. In a bowl, combine the corn, sugar snap peas and lemon peel; season with salt and pepper. Divide the mixture among the parchment pieces and top with the fish. Season the fish with the Old Bay, then the olive oil and lemon juice.
2.Bring together the long sides of the parchment and fold over twice, then tuck the short sides under to form a pouch. Transfer the pouches to a baking sheet and bake until the fish is just opaque, about 10 minutes. Transfer to a plate.
Ingredients:
1 1/2 cups frozen corn
2 ounces sugar snap peas, halved
3/4 teaspoon grated lemon peel, plus 1 1/2 teaspoons fresh lemon juice
Salt and pepper
Four 4-ounce tilapia fillets
1 1/2 teaspoons Old Bay seasoning
2 tablespoons extra-virgin olive oil
Directions:
1.Preheat the oven to 425°. Cut out four 12-by-15-inch pieces of parchment. In a bowl, combine the corn, sugar snap peas and lemon peel; season with salt and pepper. Divide the mixture among the parchment pieces and top with the fish. Season the fish with the Old Bay, then the olive oil and lemon juice.
2.Bring together the long sides of the parchment and fold over twice, then tuck the short sides under to form a pouch. Transfer the pouches to a baking sheet and bake until the fish is just opaque, about 10 minutes. Transfer to a plate.
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