Tilapia Foil Packet with Shrimp, Mushrooms, Cherry Tomatoes, Zucchini and Asparagus

PERFECT PAIRING:
2014 “Halo” Viognier


Yield:

4 Servings


Ingredients:


Instructions:

Preheat the oven to 450 degrees F.

Preheat pasta water in a large stockpot according to manufactures instructions.

Lay each fillet out on its own piece of foil with two butterflied shrimp on top. The foil should be a four inches longer than the fillet. Drizzle olive oil on one side of the foil and each fillet.

Mix the garlic, lemon juice, tomatoes, zucchini, asparagus, shallots, sweet white onion, thyme, basil, oregano, dried red pepper flake and a pinch of salt and pepper in a large bowl. Top each fillet with the tomato mixture. Fold foil over the fillet and roll up the edges to create a tight seal. Place on a baking sheet and bake for 15 to 20 minutes.

In your large pot of boiling water add your favorite pasta and cook according to the directions on the package.

Strain pasta and portion into bowls or onto plates.

To serve, remove tilapia and veggies from the foil and place over pasta and drizzle remaining sauce over the fish then garnish with chopped parsley, and freshly grated or shaved parmesan cheese.

Enjoy!