⅓ cup (75 mL) PC Black Label Sun Dried Tomato Extra Virgin Olive Oil
1 box PC Roasted Garlic and Herb Quinoa (prepare as instructed on package)
15 - 20 stalks asparagus - trimmed, washed, and cut in thirds
¾ cup (175 mL) thinly sliced red onion
1 pint (550 mL) tri -colour cherry tomatoes, cut in half
Salt & Pepper to taste
Chopped flat leaf parsley for garnish
Instructions
Place talapia in sealable bag and pour in oil, seal bag, refrigerate for 30 minutes.
Meanwhile, cut 4 - 60cm (24") long pieces of parchment, fold each piece in half, cut out large heart shape. (see photo)
Layer ¼ of - talapia, asparagus, onion and tomatoes close to folded edge of each heart. (see photo)
Season with salt and pepper.
Beginning at top of folded heart, start folding parchment under working your way to the end of half heart, twist to secure and tuck end under. Repeat with remaining three parcels.
Place parcels on sheet pan and bake in 350 degree oven for approximately 30 minutes or until fish and vegetables are cooked.
Remove pouch to plate, cut open packet to expose contents and serve with prepared quinoa.
Recipe by Older Mommy Still Yummy at https://oldermommystillyummy.com/2013/11/tilapia.html