By stephaniehaggerty_11602470 on September 15, 2012
Prep Time: 20 mins
Total Time: 50 mins
About This Recipe
"Ready, Set, Cook! Reynolds Wrap Contest Entry. Oh so easy and unique. Great for entertaining."
Reynolds Wrap Foil
4 (14 1/2 ounce) cans
minced fresh rosemary
olive oil, divided
red bell peppers, finely diced
fresh lemon juice
dried linguine, cooked until al dente and tossed with olive oil
salt and pepper
fresh basil, for finishing
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.
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Tilapia With Tomato Sauce and Pasta #RSC (cont.)