Con Poulos

There's a lot to love about this fish dish: It's light, lean and loaded with fresh flavors, thanks to the spinach, asparagus spears, thyme, shallots, capers and lemon that are roasted with the tilapia.

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Cal/Serv: 284 Yields: 4 Prep Time: 0 hours 10 mins Total Time: 0 hours 25 mins

Ingredients 4 c. baby spinach 4 tilapia fillets 8 oz. thin asparagus 4 tsp. capers 1 small shallot 2 tsp. fresh thyme leaves 8 tsp. olive oil Kosher salt and pepper 1 lemon This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site. Directions Heat oven to 425ºF. Tear off four 12-in. squares of parchment paper or foil and arrange on 2 baking sheets. Divide the spinach between the squares and place the fish on top. Top the fish with the asparagus, capers, shallot and thyme on top. Drizzle with the olive oil and season each with 1/4 tsp salt and 1/8 tsp pepper, then top with the lemon slices. Top each fillet with another square of parchment or foil. Fold each edge up and over 3 times. Then fold each corner of the packet under itself to create a seal that will remain intact while packet is in the oven. Bake for 15 minutes. Transfer each packet to a plate. Just before serving, use a paring knife or scissors to cut an X in the center of the parchment. Fold back the triangles (be careful of the steam), gently tearing open the paper.

Tips & Techniques Get step-by-step instructions for cooking with parchment paper.

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