Tilapia En Papillote

1. Preheat oven to 375°F.

2. Fold a parchment round in half. Place the tilapia against the fold and stack with the chopped fresh vegetables. Sprinkle with Mrs. Dash and wine. Dot with butter.

3. Fold the parchment over itself and 'seal' by folding up the edges and twisting them shut.

4. Place on a baking tray and cook for 20 - 25 minutes, or until the fish is flaky and cooked through.

5. Serve with a dash of lemon juice. Enjoy the remaining white wine.

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Nutrient	Quantity
Total fats	17.8147 g
Protein	120.4669 g
Carbohydrates	24.4003 g
Energy	749.3983 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2439 g
Water	642.9101 g
Aspartic acid	0.8562 g
Calcium, Ca	836.9017 mg
Lutein + zeaxanthin	719.1 g
Fiber, total dietary	5.91 g
Fatty acids, total saturated 22:0	0.0019 g
Carotene, beta	458.45 g
Niacin	9.3211 mg
Vitamin A, RAE	211.98 g
Arginine	0.9729 g
Riboflavin	1.1151 mg
Fatty acids, total polyunsaturated 15:0	0.0006 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0273 g
Fatty acids, total saturated 20:1	0.0201 g
Glutamic acid	1.6601 g
Sodium, Na	928.7533 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1301 g
Total lipid (fat)	17.8147 g
Manganese, Mn	0.7898 mg
Fructose	2.0416 g
Proline	0.3371 g
Fatty acids, total saturated 16:0	1.8909 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0248 g
Sucrose	0.8301 g
Choline, total	385.8968 mg
Sugars, total	9.1958 g
Serine	0.3922 g
Fatty acids, total saturated 10:0	0.0038 g
Fatty acids, total saturated 18:0	0.8168 g
Fatty acids, total saturated 20:4 undifferentiated	0.2947 g
Vitamin B-6	1.2662 mg
Selenium, Se	96.102 g
Ash	12.5821 g
Fatty acids, total saturated 18:1 undifferentiated	5.815 g
Pantothenic acid	0.559 mg
Phenylalanine	0.3707 g
Copper, Cu	2.0885 mg
Betaine	0.08 mg
Thiamin	1.1881 mg
Retinol	170 g
Methionine	0.2049 g
Iron, Fe	9.9062 mg
Carbohydrate, by difference	24.4003 g
Phosphorus, P	1321.37 mg
Folate, total	158.915 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.1303 g
Alanine	0.3887 g
Cholesterol	283.3333 mg
Valine	0.405 g
Fatty acids, total saturated 18:2 undifferentiated	6.5894 g
Glycine	0.4637 g
Carotene, alpha	27 g
Glucose (dextrose)	2.357 g
Fatty acids, total saturated 14:0	0.0526 g
Zinc, Zn	7.5738 mg
Isoleucine	0.3114 g
Fatty acids, total saturated 12:0	0.0019 g
Fatty acids, total polyunsaturated	7.52 g
Fatty acids, total saturated 14:1	0.0025 g
Leucine	0.5429 g
Tocotrienol, alpha	0.032 mg
Vitamin A, IU	1397.6167 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.068 g
Folate, DFE	158.915 g
Tryptophan	0.1528 g
Vitamin C, total ascorbic acid	125.9505 mg
Phytosterols	12 mg
Fatty acids, total polyunsaturated 16:1 c	0.0019 g
Fatty acids, total polyunsaturated 18:1 c	0.0038 g
Fatty acids, total saturated 20:0	0.0006 g
Tyrosine	0.2824 g
Vitamin B-12	5.6667 g
Vitamin K (phylloquinone)	13.4187 g
Fatty acids, total saturated	2.8605 g
Histidine	0.2119 g
Fatty acids, total monounsaturated	5.9735 g
Threonine	0.3086 g
Folate, food	158.915 g
Fatty acids, total polyunsaturated 17:0	0.0006 g
Fatty acids, total polyunsaturated 24:0	0.0025 g
Cryptoxanthin, beta	30 g
Vitamin E (alpha-tocopherol)	3.4494 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.187 g
Magnesium, Mg	180.0833 mg
Lysine	0.3023 g
Potassium, K	1926.8033 mg
Cystine	0.1461 g
Fluoride, F	0.88 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
White wine	0.5 cup	0	0	0
Butter	2 tablespoons	171	7.857	14.4
Lemon juice	1 dash	0	0	0
red pepper	0.5 cup	30	6.6075	0.33
asparagus spear	20	504.3333	0	2.8333
red onion	0.5 cup	32	7.472	0.08
tilapia fillet	4	504.3333	0	2.8333
summer squash	0.5 cup	12.065	2.4638	0.1714
seasoning mix	0.75 teaspoon	0	0	0
parchment paper	4 pieces	504.3333	0	2.8333