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Tilapia En Papillote with Asparagus and Shrimp

 
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I seasoned the fish with a bit salt and black pepper, cooked the asparagus in a hot skillet with a bit olive oil and freshly minced garlic, then seasoned with salt and black pepper, baked for 10 minutes, and it came out absolutely delicious and super light!

Yield

4

servings

Prep

10

min

Cook

20

min

Ready

30

min

Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

½ pound asparagus
thin or medium
2 tablespoons butter
unsalted, softened
1 x lemon zest
grated
*
1 x salt and black pepper
to taste
*
4 large tilapia
fillets, 1/4 to 1 1/2 pounds total
*
2 tablespoons lemon juice
fresh
2 ounces shrimp
cooked, rinsed and drained

Directions

Snap off the thick ends of the asparagus, cut the spears diagonally into bite-size pieces, and blanch in lightly salted water. Drain and cool.

Meanwhile, beat the butter until light and blend in the lemon zest; season to taste with salt and pepper.

Preheat the oven to 450℉ (230℃).

For each portion, fold a 12-inch square of baking parchment in half diagonally and crease the corners.

Arrange one portion of tilapia filet on one side of the paper.

Season with a little lemon juice and top with a quarter of the shrimp and asparagus.

Dot with a quarter of the lemon butter.

Fold the other side of the paper over the fish and seal the package into a half oval with a series of creases, starting with one corner and finishing with a twist at the opposite end.

Repeat for the remaining portions.

Bake the packages on a sheet pan until the paper is browned and puffy, 7 to 8 minutes.

To serve, slit open each package and slide the contents, out onto a plate; or serve in the paper, letting each diner cut open his own.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 85g (3.0 oz)
Amount per Serving
Calories 7967% of calories from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 42mg 14%
Sodium 73mg 3%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 5%
Sugars g
Protein 9g
Vitamin A 13% Vitamin C 12%
Calcium 2% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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