Tomatoes and artichokes seasoned with Greek Seasonings spice up this tilipia baked in parchment paper.
Cooking for one or two can sometimes pose a challenge. The sauce with this fish is enough to make 4 servings but I intend to use it tomorrow with chicken so this sauce recipes works several ways.
I went to Publix the other day and they were cooking up this dish to sample. I was surprised at how delicious it was. I don’t think I have ever bought canned artichokes. Using the canned artichokes makes this fast and easy! They had pan fried the tilipia in the sauce but I decided I wanted to cook it in parchment paper in the oven. Fish is so moist when cooked this way and while it was cooking I made a cucumber salad with Greek Dressing and feta cheese. So good!
Here are the steps using the parchment paper.
- 1 (14 oz.) can quartered artichokes
- 1 (14.5 oz) can petite diced tomatoes
- 4 fish filets (tilipia, mahi or even shrimp)
- 1 tablespoon olive oil
- 1/4 cup diced onion
- 2 garlic cloves - minced
- 1 teaspoon Greek Seasoning
- salt and pepper to taste
- 1/4 cup white wine (optional)
- Preheat oven to 400 degrees. Cut a large circle of parchment paper (about 12 inches, I fold in quarters and then cut a cirle).
- Pour oil in pan. Add onions and garlic. Saute for 2 minutes or until onions start to sweat. Add tomatoes, seasonings and wine. Cook for 5 minutes. Add well drained artichokes. Cook for another couple of minutes.
- Place fish on parchment circle. Top with 1/4 of the sauce mixture. Pour off additional water if there is any. Fold over parchment. Fold edges over to seal parchment together. Place on a baking sheet. Place in oven and bake for 15 minutes.
- Calories - 1/4 of recipe - 190 calories Fat 6 grams Carb 9 grams Protein 24 grams
- Adapted from Publix
Seafood Stew
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Shrimp Salsa
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