Tilapia Florentine Foil Packets


  • 12 cups fresh baby spinach
  • 1 tablespoon butter
  • 1 tablespoon extra virgin olive oil, divided
  • 4 tilapia fillets (6 ounces each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 large sweet or red onion, thinly sliced
  • 2 tablespoons fresh lemon juice
  • 2 garlic cloves, minced
  • 12 cups fresh baby spinach
  • 1 tablespoon butter
  • 1 tablespoon extra virgin olive oil, divided
  • 4 tilapia fillets (6 ounces each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 large sweet or red onion, thinly sliced
  • 2 tablespoons fresh lemon juice
  • 2 garlic cloves, minced

Prepare grill for medium-high heat or preheat oven to 475°. In a large skillet, cook spinach in butter and 1 teaspoon oil over medium-high heat until wilted, 8-10 minutes.

Divide spinach among four 18x12-in. pieces of heavy-duty nonstick foil, placing food on dull side of foil. Place tilapia on top of spinach; sprinkle with salt and pepper. Top with onion, lemon juice, garlic and remaining 2 teaspoons olive oil. Fold foil around mixture, sealing tightly.

Place packets on grill or on a baking pan in oven. Cook until fish just begins to flake easily with a fork, 12-15 minutes. Open packets carefully to allow steam to escape. Serve with lemon wedges if desired.

ENJOY YOUR MEAL

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