11 11
YIELD
4 servings
ACTIVE
10 minutes
TOTAL
25 minutes
4 CUPS BABY SPINACH
4 TILAPIA FILLETS (6 TO 7 OZ EACH)
8 TSP EXTRA-VIRGIN OLIVE OIL
8 OZ THIN ASPARAGUS, TRIMMED AND CUT INTO LENGTHS ABOUT 2 IN. LONG
4 TSP EACH CAPERS AND MINCED SHALLOTS
2 TSP FRESH THYME LEAVES
1 TSP SALT
½ TSP PEPPER
8 TO 12 THIN SLICES LEMON
Place oven rack in center of oven. Heat oven to 425°F.
Place 1 cup spinach in center of a piece of parchment paper or nonstick foil (about 16 in. long). Top with a tilapia fillet.
Brush fish with 1 tsp of the olive oil. Scatter ½ cup of the asparagus on and around fish. Scatter 1 tsp each of the shallots
and capers, and ½ tsp of the thyme over top. Drizzle with another tsp of the oil; sprinkle with ¼ tsp of the salt and 
tsp
of the pepper. Top fish with 2 or 3 slices of the lemon.
Bring long ends of paper together and fold down 3 times to make a seam. Place on a rimmed baking pan and tuck ends underneath. Repeat with remaining ingredients to make 4 packets.
Bake 15 minutes or until packets are puffed. Open 1 packet to test doneness. If fish isn’t opaque at center, reseal packet and return to oven. Check again after 5 minutes.
French bread
CALORIES 284 TOTAL FAT 13G SATURATED FAT 2G CHOLESTEROL 92MG SODIUM 802MG
TOTAL CARBOHYDRATES 6G DIETARY FIBER 2G PROTEIN 39G
