Baked Tilapia and Mexi-Corn #RSC

Ready, Set, Cook! Reynolds Wrap Contest Entry. I love fish..period. It goes so well with a mixture of corn, peppers, and onions..toss in a little bacon and let the drooling begin ;) the ease of cleanup when cooking with Reynolds Wrap, just makes this dish all the more fun to make!

• Ready In: 30 mins
• Serves: 4
• Yields: 5 cups of Mexi-Corn

Ingredients

•  Reynolds Wrap Foil
• 4  tilapia fillets
• 4  cups  cooked corn (cook corn on the cob, and slice corn from the cob )
• 1⁄4 cup  chopped red bell pepper (you can add more, depending on your own preference)
• 1⁄4 cup  chopped onion (you can add more, depending on your own preference)
• 1⁄4 cup  chopped green pepper (you can add more, depending on your own preference)
• 1⁄4 cup  crumbled  cooked bacon (you can add more, depending on your own preference)
• 2  tablespoons butter (less (or more) or 2  tablespoons margarine, depending on taste (less (or more)
• 1  dash salt, to taste
• 1  dash pepper, to taste
• 1  dash lemon pepper (to taste )

Directions

1. preheat oven to 400 deg.
2. line a 9 x 13" pan with Reynolds Wrap, making 2 separate compartments; 1 for the fish, and 1 for the corn mixture.
3. Lay fish filets in one compartment; sprinkle lemon pepper on top.
4. In a large bowl, mix corn, chopped peppers, onions, crumbled bacon, and salt & pepper. Mix well, and pour into 2nd compartment. Dot with butter and cover with entire cake pan with more Reynolds Wrap.
5. Bake for 15 minute check to see if fish is cooked thoroughly. If not, put in for another 5 minute Repeat until veggies and fish are well cooked.