- 8
Ingredients
- 16 large Romaine lettuce leaves
- 1 carrot, cut into julienne strips
- 1 small yellow bell pepper, seeded and cut into julienne strips
- 1 cup broccoli florets
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup chopped fresh herbs (basil, parsley, chives)
- Eight 4-ounce tilapia fillets, rinsed and patted dry
- 1/4 cup Quick Vegetable Stock (see recipe)
- 1/4 cup dry white wine
Preparation
Step 1
1. Preheat oven to 350ºF.
2. To prepare ”papillote,” cut eight 8” squares of parchment paper into
heart shapes by folding them into quarters and cutting them into hearts.
Set aside.
3. Blanch lettuce, carrot, yellow pepper, and broccoli by plunging them,
one at a time, into boiling water and letting them stand for 2 minutes;
drain and immediately plunge into cold water to stop the cooking process.
4. Place parchment paper hearts on a baking sheet. Brush paper with oil;
turn over so oiled side is down. Place blanched lettuce leaves on one
half of paper heart.
5. Season both sides of fish with some of the salt and black pepper,
then sprinkle with some of the herbs and place on lettuce leaves.
Top fish with remaining blanched vegetables, sprinkle with remaining
salt and pepper, and top with remaining herbs.
6. Sprinkle evenly with Stock and wine. Fold paper over fish to form
“en papillote” and crimp edges to seal.
7. Bake until fish reaches 145°F on an instant-read thermometer,
about 20 minutes.
Nutritional Information:
POINTS® value per serving: 3