- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 255.1
- Total Fat: 7.8 g
- Cholesterol: 82.5 mg
- Sodium: 200.3 mg
- Total Carbs: 10.2 g
- Dietary Fiber: 3.4 g
- Protein: 35.1 g
Tilapia & Fennel Baked in ParchmentSubmitted by: IAMDESIGNERKT
Tilapia & Fennel Baked in Parchment
4 tilapia fillets, about 6 ounces each
2 head fennel bulb, thinly sliced
4 carrots, sliced into matchsticks
1/4 cup white wine or vermouth
4 tsp extra virgin olive oil
2 Tbsp fresh parsley, chopped
Salt and pepper
Fold each piece of parchment in half and crease. Open parchment. Along one side of the crease on each piece of parchment, mound one forth of the fennel-carrot mixture. Place the fillets on top of the mound of vegetables. Sprinkle fillets with salt and pepper, drizzle with about 1 teaspoon olive oil. Fold the other side of the parchment over the fish and seal by folding under the edge of parchment, working from one corner and making overlapping folds along the food. Can use tin foil instead of parchment. Bake at 400˚F for 12 to 14 minutes or until parchment is puffy and starting to brown. Serve in the parchment, with lemon wedges to squeeze over fish, if desired.
Substitute any light white fish. Adjust cooking time for thicker fillets.
Serving Size: 4 --6oz. fillets
Number of Servings: 4
Recipe submitted by SparkPeople user IAMDESIGNERKT.