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LEMON DILL TILAPIA (Saturday)




Source of Recipe


Marla
LEMON DILL TILAPIA (Saturday)
Makes 4 servings

Preparation time: 10 minutes

Cooking time: 18 to 22 minutes

4 (5-ounce) tilapia fillets

1/2 teaspoon salt

1/2 teaspoon pepper

2 sliced lemons, cut into 12 slices total

1/4 cup shredded carrots

2 tablespoons chopped fresh dill

2 tablespoons chopped fresh parsley

4 teaspoons butter

Heat oven to 400 degrees. Sprinkle tilapia with salt and pepper. Cut 4 pieces of parchment paper into 13-by-9-inch rectangles. Place 3 lemon slices crosswise in center of 1 rectangle. Top with 1 fillet. Repeat with remaining lemon slices, tilapia and paper. Sprinkle fillets evenly with carrots, dill and parsley. Top each with 1 teaspoon butter. Fold paper to make a packet; crease the folds. (Leave enough space to allow air to circulate in packet.) Place on a baking sheet; bake 18 to 22 minutes or until fish is opaque throughout. Serve immediately. (Adapted from Cooking Light magazine.)

Per serving: 174 calories, 29 grams protein, 6 grams fat (32 percent calories from fat), 3.2 grams saturated fat, 1 gram carbohydrate, 81 milligrams cholesterol, 397 milligrams sodium, no fiber.