I recently saw an episode of ‘Good Eats,’ on Food Network, where Alton Brown cooks meals in ‘pouches’ of tin foil or parchment paper. Afterward, I decided I’d do a little experimenting with one of my favorite fish, tilapia. In the past it’s been called the ‘poor man’s fish,’ but it’s recently become a more popular item on even the most high-scale restaurant menus. Paired with some spinach and lemon, wrapped in tin foil and baked, it’s a great meal for those on-the-go days.

Lemony Tilapia and Spinach in a Pouch

Time: 30 minutes

Serves: 1

Ingredients:

1/3 of a 10-ounce package frozen spinach, thawed

1/2 lemon

Salt and pepper

1 tilapia fillet

1/4 cup white cooking wine

Pinch dried parsley

Pinch dried thyme (optional)

Preheat oven to 400 degrees.

Squeeze spinach over a sink to remove water. Lay on a 10-by-12-inch sheet of tin foil. Season with salt and pepper. Squeeze some of the lemon juice over the spinach.

Season both sides of the tilapia with salt and pepper. Lay the fillet on top of the spinach. Squeeze the rest of the lemon juice over top.

Wrap the tin foil up in the shape of a pouch, not closing just yet. Sprinkle parsley (and thyme, if desired) over the fish, and pour in wine. Close the pouch up, leaving a small hole at the top to let steam release.

Bake in oven for 20 to 25 minutes, until fish is white and flakes when poked with a fork. Serve alongside rice or pasta.

Published on March 22, 2007 at 12:00 pm