I was pleased with these two things and how they went together--what a healthy meal! My sweet Riley ate ever bit of his tilapia and veggies--gotta love it!
4 fresh tilapia fillets (5 oz each)
1 tsp. salt
1/2 tsp. pepper
2 lemons, sliced
1/4 cup shredded carrot
2 T fresh dill
2 T fresh parsley
2 T butter
Parchment paper or foil
Preheat oven to 375 degrees. Sprinkle fillets with salt and pepper.
Cut parchment paper into 4 13x9 rectangles. Place 3 lemon slices crosswise in center of each parchment piece. Top with 1 fillet. Repeat with remaining lemon slices, fillets, and parchment paper rectangles. Sprinkle fillets evenly lwith carrot, dill, and parsley. Top each fillet with 1/2 T butter.
Fold 1 side of parchment paper over fillets; tuck excess parchment under fillets, pressing folds to form a crease.
Bake at 375 degrees for 20-25 minutes or until fish flakes with fork. Serve immediately.
(Southern Living Magazine)
Butternut Squash Saute
4 slices bacon, cut into 1 inch pieces
NOT 1 medium onion, chopped (1/2 cup)
2 small butternut squash, peeled, cut into 1/2 inch pieces (6 cups)
1/2 tsp. chopped fresh or 1/8 tsp. dried thyme leaves
1/8 tsp. pepper
3 cups firmly packed baby spinach leaves
*I added walnuts and they were fantastic in this dish!*
In 12 inch skillet, cook bacon over medium-low heat, stirring occasionally, until crisp. DO NOT stir in onion. Cook about 2 minutes, stirring occasionally until crisp tender.
Stir in squash, thume, and pepper. Cover; cook 8-10 minutes, stirring occasionally, until squash is tender. Stir in spinach and walnuts*. Stir until spinach is winted.