Recipe Baked Tilapia with Bok Choy and Spinach

Serves 4 / Prep time: 20 minutes / Cook time: 20 minutes

NUT-FREE

Fish baked in packets of foil or parchment preserve every drop of flavorful juice. The vegetable bed under the fillets gives you a ready-made side dish of steamed spinach and bok choy to accompany the meal. Thinly sliced carrots or shredded sweet potato can be added to create a more colorful meal.

• 2 cups shredded bok choy, divided
• 2 cups chopped spinach, divided
• 2 scallions, chopped, divided
• 2 teaspoons chopped fresh thyme, divided
• 4 (8-ounce) boneless tilapia fillets Sea salt
• Freshly ground black pepper
• 4 teaspoons water, divided
• 2 teaspoons coconut oil, melted, divided

1.Preheat the oven to 400°F.

2.Lay out 4 sheets of aluminum foil about 12 inches long.

3.Place ½ cup each of bok choy and spinach, a quarter of the scallions, and ½ teaspoon thyme thyme in the middle of each sheet of foil.

4.Place a fish fillet on each vegetable pile, and season the fish with salt and pepper.

5.Drizzle the fish and vegetables in each packet with 1 teaspoon of water and ½ teaspoon of coconut oil, and fold the foil up to form loose packets.

6.Set the packets on a baking sheet, and bake until the fish is opaque, about 20 minutes.

7.Open the packets carefully, and serve.

PER SERVING Calories: 283; Total Fat: 11g; Saturated Fat: 5g; Cholesterol: 113mg; Total Carbohydrates: 3g; Fiber: 2g; Protein: 44g