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Categories:
foil Tilapia fillets tomatoes fresh rosemary olive oil red bell peppers lemon juice linguine salt heavy cream fresh basil
Viewed: 35 - Published at: 6 years agoIngredients
- Reynolds Wrap Foil
- 24 ounces tilapia fillets
- 4 (14 1/2 ounce) cans diced tomatoes
- 1 tablespoon minced fresh rosemary
- 4 tablespoons olive oil, divided
- 2 red bell peppers, finely diced
- 4 tablespoons fresh lemon juice
- 12 lb dried linguine, cooked until al dente and tossed with olive oil
- salt and pepper
- 12 cup heavy cream
- fresh basil, for finishing
Method
- Take 4 large sheets of Reynolds Wrap Foil and create a well, having sides large enough to eventually seal together.
- To build your foil boats: Place 1 tablespoon of olive oil in each foil boat.
- Divide cooked pasta into 4 servings and place each serving in a boat.
- Place one Tilapia Fillet on each pile of pasta and season with salt and pepper.
- Pour one can of diced tomatoes on each boat.
- Divide Red Bell Peppers equally between each boat and add accordingly.
- Sprinkle each boat with freshly minced Rosemary and top each with one tablespoon of freshly squeezed lemon juice.
- Seal each foil boat and place in preheated 375 degree oven for 25-30 minutes.
- While boats are cooking, tear fresh basil and warm the heavy cream.
- Once the fish is cooked, open each foil package and top with fresh basil and drizzle heavy cream to taste.
