Jenna's Easy Fish & Vegetables
Prep Time: 35 minutes
Cook Time: 20 minutes
4 frozen 4-ounce tilapia
2 tablespoons olive oil
15 baby carrots, cut in half
1 each red, green, yellow bell pepper, cut into strips
21/2 cups chopped celery
2 tablespoons finely minced garlic
1/2 teaspoon hot Mexican
3 medium lemons or limes, cut into thin slices
Preheat oven to 350° F. Heat olive oil in a large skillet over medium heat. Add carrots, peppers, onion, celery and garlic. Saute until carrots begin to soften, about
Cut four large pieces of parchment paper (each at least twice the size of one tilapia fillet). Arrange one fillet in middle of each piece. Sprinkle both sides of fillets with chile powder and place two to three lemon or lime slices over each. Place about of vegetable mixture over each fillet. Bring all edges of parchment paper together over fish and fold to seal, creating an envelope.
Place envelopes on a cookie sheet and bake about 20 minutes. Remove and let sit 5 minutes. Use caution when opening; hot steam will escape.