Tilapia en Papillote Recipe

Author: The Complete Step-by-Step Low Carb Cookbook, Oxmoor House 2005

Nutrition

Cal/Serving: 385
Daily Value: 19%
Servings: 2

Low-Carb
Sugar-Conscious, Paleo, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Shellfish-Free, Alcohol-Free
Fat23g36%
Saturated4g19%
Carbs10g3%
Fiber1g6%
Sugars2g0%
Protein36g72%
Cholesterol85mg28%
Sodium386mg16%
Calcium59mg6%
Magnesium64mg16%
Potassium793mg23%
Iron2mg9%
Zinc1mg6%
Phosphorus336mg48%
Vitamin A473IU9%
Vitamin C16mg26%
Thiamin (B1)0mg10%
Riboflavin (B2)0mg8%
Niacin (B3)7mg36%
Vitamin B61mg27%
Folic Acid (B9)56µg14%
Vitamin B123µg45%
Vitamin D5µg1%
Vitamin E4mg19%
Vitamin K20µg24%
Fatty acids, total monounsaturated16g0%
Fatty acids, total polyunsaturated3g0%
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INGREDIENTS

  • 2 (6-ounce) tilapia fillets
  • 6 grape tomatoes, halved lengthwise
  • 1/4 cup thinly sliced yellow squash (about 1 small)
  • 1/4 cup thinly sliced zucchini (about 1/2 small)
  • 1/4 cup (1 ounce) crumbled feta cheese with garlic and herbs
  • 2 tablespoons sliced green onions (about 1 onion)
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons reduced-calorie olive oil vinaigrette

Recipe Details

Servings 2 servings