Evening Edge
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DEL.ICIO.US
Baked Tilapia in Parchment Paper
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Low cal: 
Cooking fish in parchment paper, known as cooking en papillote, gently steams the fish to keep it moist and flavorful. Ken Anderson of Atlanta explains, "Knowing how my wife and I like fish, a friend suggested that we might try baking fish in parchment paper. After trying several types of fish and seasonings, I came up with this simple and delicious preparation for tilapia. This method can also be used with most any fish."
Hands on time: Total time: 30 minutes Serves: 4
Ingredients:
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4 tilapia fillets (1 to 1 1/3 pounds)
2 teaspoons Greek seasoning
1 cup zesty Italian dressing
4 sheets of parchment paper or aluminum foil
Instructions:
Preheat oven to 350 degrees. Sprinkle fillets lightly with Greek seasoning. Place fillets in a zip-top bag. Add Italian dressing, seal bag and gently rotate until fillets are well coated. Remove fish from marinade and place each fillet on parchment paper. Fold paper to enclose the fish and seal by folding down the edges. Place packets on cookie sheet.
Bake for 15 minutes or until fish flakes easily. Remove from parchment paper and serve.
Bake for 15 minutes or until fish flakes easily. Remove from parchment paper and serve.
Notes:
Anderson wraps portions individually. This way each diner can enjoy the aroma when the packets are opened. Aluminum foil can also be used.
Nutrition:
Per serving: 253 calories (percent of calories from fat, 56), 23 grams protein, 6 grams carbohydrates, no fiber, 15 grams fat, 19 milligrams cholesterol, 324 milligrams sodium.
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