Baked Tilapia and Mexi-Corn #RSC

• Reynolds Wrap Foil
• 4 tilapia fillets
• 4 cups cooked corn (cook corn on the cob, and slice corn from the cob )
• 14 cup chopped red bell pepper (you can add more, depending on your own preference)
• 14 cup chopped onion (you can add more, depending on your own preference)
• 14 cup chopped green pepper (you can add more, depending on your own preference)
• 14 cup crumbled cooked bacon (you can add more, depending on your own preference)
• 2 tablespoons butter (less (or more) or 2 tablespoons margarine, depending on taste (less (or more)
• 1 dash salt, to taste
• 1 dash pepper, to taste
• 1 dash lemon pepper (to taste )

1. preheat oven to 400 deg.
2. line a 9 x 13" pan with Reynolds Wrap, making 2 separate compartments; 1 for the fish, and 1 for the corn mixture.
3. Lay fish filets in one compartment; sprinkle lemon pepper on top.
4. In a large bowl, mix corn, chopped peppers, onions, crumbled bacon, and salt & pepper.
5. Mix well, and pour into 2nd compartment.
6. Dot with butter and cover with entire cake pan with more Reynolds Wrap.
7. Bake for 15 minute check to see if fish is cooked thoroughly.
8. If not, put in for another 5 minute Repeat until veggies and fish are well cooked.

foil, tilapia fillets, corn, red bell pepper, onion, green pepper, bacon, butter, salt, pepper, lemon pepper

Taken from www.food.com/recipe/baked-tilapia-and-mexi-corn-rsc-486766 (may not work)