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“This was supposed to be made originally with shrimp, but I didn't have any. So, I left out the shrimp and used Tilapia for the fish. The vegies I chose were broccoli and cauliflower. I also made some roasted potatoes for a side dish.”
READY IN:
50mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. -Cut two 12x12-inch square pieces of parchment paper; set aside.
  2. -In medium saucepan, combine cornstarch, salt, thyme and pepper.
  3. -Stir in tomatoes and lemon peel; bring to a boil, stirring constantly.
  4. -Reduce heat; simmer 5 minutes or until sauce thickens.
  5. -Stir in vegetables and artichoke hearts (drained).
  6. -Cool 5 - 10 minutes.
  7. -Heat oven to 425°F Dry fillets with paper towels; place equal pieces of fillets in the middle of each paper square.
  8. -Spoon sauce evenly over fish.
  9. -Bring two halves of paper over sauce mixture, matching edges.
  10. -Seal by securely folding paper with tight double folds; seal short edges with double folds. Place on ungreased cookie sheet.
  11. -Bake at 425 F for 20-25 minute Let stand 5 minute before serving.
  12. -To serve: Place individual paper packet on serving plate.
  13. Cut X-shaped slit on tip of paper; tear back.

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