Red Lobster Sun Dried Tomato Tilapia
4 (8-10 ounce) Tilapia fillets
8 sheets of parchment paper
8 cups fresh spinach
1 cup matchstick cut carrots
1 red pepper, cut into thin strips
8 tablespoons tomato vinaigrette dressing
2 tablespoons sun dried tomatoes, chopped
Preheat oven to 400 degrees. Spray the top side of each sheet of parchment paper with nonstick cooking spray. Place spinach in the center of each of 4 of the parchment sheets. Add carrots and red pepper slices to each stack. Top each spinach and vegetable stack with the vinaigrette. Place one piece of Tilapia on top the the spinach and vegetable mixture. Top each stack with 1 Tbsp of chopped sun dried tomatoes. Place on sheet of the parchment, spray side down on to of each piece of Tilapia. Crimp the two sheet of paper together like a pie crust until the and the top are completely sealed. Place the bags of Tilapia onto a cookie sheet and cook in the oven for 15-20 minutes.
NOTES: Other fresh fish like Salmon, Snapper, Grouper and Halibut work well with this dish.