Sun-Dried Tomato Tilapia in a Bag

• 8 sheets parchment paper
• nonstick cooking spray
• 1 cup chopped spinach, fresh, frozen, canned or 1 cup chopped collard greens
• 1 cup carrot, shredded matchstick cut
• 1 red pepper, cut into thin strips
• 8 tablespoons sun-dried tomato vinaigrette dressing
• all purpose sodium-free seasoning, to taste
• 4 tablespoons sun-dried tomatoes, chopped
• 4 (8 -10 ounce) skinless tilapia fillets

1. Layering the bag:.
2. Preheat oven to 400 degrees.
3. Spray each sheet of parchment paper lightly with Non-stick Cooking Spray on top side only.
4. Place 1/4 Spinach in the center of each of 4 of the parchment paper pieces; add 1/4 of the Carrots and 1/4 of the Red Pepper slices to each stack.
5. Top each Spinach and Vegetable stack with 1 Tbsp Sun-dried Tomato Vinaigrette.
6. Place one piece of Tilapia on top of the Spinach and Vegetable mixture.
7. Sprinkle with Salt Free Seasoning and top with 1 Tbsp chopped Sun-dried Tomatoes and 1 Tbsp Sun-dried Tomato Vinaigrette.
8. Sealing the bag:.
9. Place one sheet of the parchment, sprayed side down on top of each piece of the tilapia.
10. Crimp the two sheets of parchment paper like a piecrust until the bottom and the top are completely sealed.
11. Cooking:.
12. Place the bags of tilapia onto a cookie sheet and cook in a 400 degree oven for 15-20 minutes or until the fish reaches an internal temperature of 140-150 degrees.
13. Place the bag onto a plate and slice the parchment open at the table to enjoy.
14. Chefs Tip:.
15. Other fresh fish species that work well with this dish includes Snapper, Grouper, Salmon, Halibut, Red Rockfish and Wahoo.

parchment, nonstick cooking spray, chopped spinach, carrot, red pepper, tomato vinaigrette, seasoning, tomatoes, tilapia fillets

Taken from www.food.com/recipe/sun-dried-tomato-tilapia-in-a-bag-222319 (may not work)