Red Lobster Sun-Dried Tomato Tilapia in a Bag

Yields: 4 Servings



8 Sheets of parchment paper

8 cups fresh Spinach washed and dried

Nonstick Cooking Spray fat-free

1 cup Carrots shredded or matchstick cut

1 Red Pepper cut into thin strips

8 tablespoons Sun-dried Tomato Vinaigrette Salad Dressing fat-free

All-purpose Salt Free Seasoning

4 tablespoons Sun-dried Tomatoes chopped

4 each 8-10 oz pieces of Tilapia skin off



Preheat oven to 400 degrees.



Layering the bag:



Spray each sheet of parchment paper lightly with Non-stick Cooking

Spray on top side only.



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.



Top each Spinach and Vegetable stack with 1 Tbsp Sun-dried Tomato

Vinaigrette.



Place one piece of Tilapia on top of the Spinach and Vegetable

mixture. Sprinkle with Salt Free Seasoning and top with 1 Tbsp

chopped Sun-dried Tomatoes and 1 Tbsp Sun-dried Tomato Vinaigrette.



Sealing the bag:



Place one sheet of the parchment, sprayed side down on top of each

piece of the tilapia.



Crimp the two sheets of parchment paper like a pie crust until the

bottom and the top are completely sealed.



Cooking:



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.



Place the bag onto a plate and slice the parchment open at the

table to enjoy.

via Recipe Secrets Forum - Copycat Restaurant Recipes http://www.recipesecrets.net/forums/recipe-exchange/52951-red-lobster-sun-dried-tomato-tilapia-bag.html