Tuesday, June 08, 2010
Tilapia and asparagus packets
I had seen this recipe a month or two ago and finally got around to making them. Super simple, healthy and delicious. It would be perfect for entertaining because they are quick to make and minimal clean up...more time with your guests.
Adapted from Woman's Day magazine:
4 cups baby spinach**
4 tilapia fillets (6 to 7 oz each)
8 tsp extra-virgin olive oil
8 oz thin asparagus, trimmed and cut into lengths about 2 in. long
4 tsp each capers and minced shallots**
2 tsp fresh thyme leaves
1 tsp salt
1/2 tsp pepper
8 to 12 thin slices lemon
**I didn't have any spinach or shallots so I just left them out and they still turned out fabulous.
Heat oven to 425ºF. You’ll need a rimmed baking pan and 4 pieces of parchment paper or nonstick foil. I used foil because I couldn't find my parchment paper...until the day after I made them.
To make each packet: Place 1 cup spinach in center of parchment(again, I didn't do this). Top with a tilapia fillet. Brush fish with 1 tsp of the olive oil. Scatter 1/2 cup of the asparagus on and around fish. Scatter 1 tsp each of the shallots and capers, and 1/2 tsp of the thyme over top. Drizzle with another tsp of the oil; sprinkle with 1⁄4 tsp of the salt and 1/8 tsp of the pepper. Top fish with 2 or 3 slices of the lemon.(I also didn't' brush the top of the tilapia with olive oil, I just drizzled it over the top and they were plenty moist and delicious.)
Bring long ends of paper/foil together and fold down 3 times to make a seam. Place on baking pan and tuck ends underneath. Repeat with remaining ingredients to make 4 packets.
Bake 15 minutes until packets are puffed. Open 1 packet to test doneness. If fish isn’t opaque at center, reseal packet and return to oven. Check again after 5 minutes.