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Food on Fridays with Ann

After picking up a package of Swai at a reduced price, I bought these parchment bags on manager’s special at Kroger.

Then I hunted around for an interesting recipe and pinned “Sun-dried Tomato Tilapia in a Bag” to my “Food: Recipes, Ideas” Pinterest board.

I would rank it a strong 10 on the Fish Main Dish scale, and my husband agreed. (Note: the kids acted like I fed them a plate of monkey brains or something equally distasteful and disconcerting, but they are funny about fish, so their opinion doesn’t count.)

Spray the parchment bag lightly with cooking spray.

Spread out a bed of spinach.

Next time I’ll add spinach for a more lush bed.

Add sliced or diced peppers peppers.

Then, shredded carrots.

The recipe said to drizzle a little vinaigrette on the vegetables, so I used some Ken’s that I had in the fridge.

If I had it to do over again, I don’t think I would have drizzled it on the vegetables, because the recipe says to put some vinaigrette on the fish, as well. I think I’ll just squirt some over the fish, let some of it drip down onto the vegetables, and leave it at that.

Sprinkle the fish with all-purpose seasoning.

Spoon some sun-dried tomatoes onto the fish.

Finally, fold down the tops of the bags and squeeze them, crimping tightly shut. Place bags on a cookie sheet and stick in the oven for 20 minutes or so.

Remove from the oven, open bag carefully, check for doneness (fish is flaky and white throughout). We lifted the fish from the bags to serve on plates, but the bag could be placed directly on the plate so that people can eat from the bag.

Any way you dish it up, the result? Delicious flavor combination that adds interest to a light white fish.

I highly recommend…for grownups and other fish lovers.

Sun-dried Tomato Tilapia (or White Fish) in a Bag

Source: Red Lobster

Cooking fish in a parchment bag results in a moist, flaky fish. This dish is great not only because it’s light but because it is simple to put together.

Serves 4

Ingredients:

• 8 Sheets of parchment paper [I bought bags]
• 8 c. fresh Spinach, washed and dried
• Nonstick Cooking Spray fat-free
• 1 c. Carrots, shredded or matchstick cut
• 1 Red Pepper, cut into thin strips [I diced a little yellow and red]
• 8 Tbsp Sun-dried Tomato Vinaigrette Salad Dressing, fat-free [I used Ken's]
• All –purpose Salt Free Seasoning, to taste
• 4 Tbsp Sun-dried Tomatoes, chopped
• 4 ea 8-10 oz pieces of Tilapia, skin off [I used swai]

Layering the bag:

1. Preheat oven to 400 degrees.
2. Spray each sheet of parchment paper lightly with Non-stick Cooking Spray on top side only.
3. Place ¼ Spinach in the center of each of 4 of the parchment paper pieces; add ¼ of the Carrots and ¼ of the Red Pepper slices to each stack.
4. Top each Spinach and Vegetable stack with 1 Tbsp Sun-dried Tomato Vinaigrette.
5. 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:

1. Place one sheet of the parchment, sprayed side down on top of each piece of the tilapia.
2. Crimp the two sheets of parchment paper like a piecrust until the bottom and the top are completely sealed.

Cooking:

1. 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.
2. Place the bag onto a plate and slice the parchment open at the table to enjoy.

*Chef’s Tip:

• Other fresh fish species that work well with this dish includes Snapper, Grouper, Salmon, Halibut, Red Rockfish and Wahoo. [And swai.]

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Photo credit: Photos by Ann Kroeker. All rights reserved.

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