Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Baked Tilapia In Parchment
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- #71659
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
ingredients
2 fish fillets
olive oil
4 sun-dried tomatoes
2 teaspoons garlic and/or scallions
fresh ginger, optional
salt and pepper
directions
Preheat oven to 425 degrees F. Put the dried tomatoes in very hot water.
Wash the fillets off and put aside. Take a piece of parchment paper, fold in half and place open on the counter top. Spread a little oil (1-2 teaspoons) on one side, near the crease, in a spot big enough to cover the fish. Place one fillet on this spot of olive oil.
Chop up the scallions very fine and put about 1 tablespoon on the fish (or about one clove of garlic finely chopped). Coarsely chop the tomatoes and put about 2 tomatoes on the fillet. Sprinkle with salt and pepper. If you have some ginger, chop it up and sprinkle about 1/2 teaspoon on the fillet.
Fold up the parchment around the fish, crimping along the edge. Place on the cookie sheet when done. Repeat for other fillet/s.
Place cookie sheet/s in the oven and cook for about 10-12 minutes, or until the parchment is golden brown. Carefully open the parchment to serve.
added by
travisfielder
nutrition data
112 calories, 1 grams fat, 3 grams carbohydrates, 24 grams protein per serving. This recipe is low in carbs. This recipe is low in fat.
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reviews & comments
May 26, 2008
Yum! Moist and flavorful. I used both scallions and garlic, as well as the ginger. I also used a bit more olive oil.
March 19, 2008
The fish was flavorable and very moist. I did make a few changes though. I added a little chopped onion & a small amount of white wine. In a bowl I microwaved the wine, onion, garlic, tomato for about a min. then spread onto fish & baked in the parchment.