“I got this off the red lobster website thought you all might enjoy it also very easy and very good”
4 dinner bags

Ingredients Nutrition

  • 8 sheets parchment paper
  • nonstick cooking spray
  • 1 cup chopped spinach, fresh, frozen, canned or 1 cup chopped collard greens
  • 1 cup carrot, shredded matchstick cut
  • 1 red pepper, cut into thin strips
  • 8 tablespoons sun-dried tomato vinaigrette dressing
  • all purpose sodium-free seasoning, to taste
  • 4 tablespoons sun-dried tomatoes, chopped
  • 4 (8 -10 ounce) skinless tilapia fillets


  1. Layering the bag:.
  2. Preheat oven to 400 degrees.
  3. Spray each sheet of parchment paper lightly with Non-stick Cooking Spray on top side only.
  4. Place ¼ Spinach in the center of each of 4 of the parchment paper pieces; add ¼ of the Carrots and ¼ of the Red Pepper slices to each stack.
  5. Top each Spinach and Vegetable stack with 1 Tbsp Sun-dried Tomato Vinaigrette.
  6. Place one piece of Tilapia on top of the Spinach and Vegetable mixture. Sprinkle with Salt Free Seasoning and top with 1 Tbsp chopped Sun-dried Tomatoes and 1 Tbsp Sun-dried Tomato Vinaigrette.
  7. Sealing the bag:.
  8. Place one sheet of the parchment, sprayed side down on top of each piece of the tilapia.
  9. Crimp the two sheets of parchment paper like a piecrust until the bottom and the top are completely sealed.
  10. Cooking:.
  11. Place the bags of tilapia onto a cookie sheet and cook in a 400 degree oven for 15-20 minutes or until the fish reaches an internal temperature of 140-150 degrees.
  12. Place the bag onto a plate and slice the parchment open at the table to enjoy.
  13. Chef’s Tip:.
  14. Other fresh fish species that work well with this dish includes Snapper, Grouper, Salmon, Halibut, Red Rockfish and Wahoo.

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