Theres a lot to love about this fish dish: Its light, lean and loaded with fresh flavors, thanks to the spinach, asparagus spears, thyme, shallots, capers and lemon that are roasted with the tilapia.
Adapted from womansday.com
cups baby spinach
6 ounce tilapia fillets
ounces thin asparagus, cut into 2-inch pieces
small shallot, finely chopped
teaspoons fresh thyme leaves
teaspoons olive oil
Kosher salt and pepper
lemon, thinly sliced into 12 rounds
Heat oven to 425 degrees fahrenheit. Tear off four 12-inch squares of parchment paper or foil and arrange on 2 baking sheets. Divide the spinach between the squares and place the fish on top. Top the fish with the asparagus, capers, shallot and thyme on top. Drizzle with the olive oil and season each with 1/4 teaspoon salt and 1/8 teaspoon pepper, then top with the lemon slices. Top each fillet with another square of parchment or foil. Fold each edge up and over 3 times. Then fold each corner of the packet under itself to create a seal that will remain intact while packet is in the oven. Bake for 15 minutes. Transfer each packet to a plate. Just before serving, use a paring knife or scissors to cut an X in the center of the parchment. Fold back the triangles (be careful of the steam), gently tearing open the paper.