Tilapia Florentine Foil Packets

Ingredients (4 servings)

• 4 tilapia fillets (about 5–6 oz each)

• 2 tbsp olive oil (or melted butter)

• 3 cloves garlic, minced

• 4 cups fresh spinach (or baby spinach)

• ½ cup cherry tomatoes, halved (optional, for color & flavor)

• ½ cup heavy cream (or half-and-half for lighter)

• ¼ cup grated Parmesan cheese

• ½ tsp Italian seasoning

• Salt and black pepper, to taste

• Lemon wedges, for serving

Instructions

1. Prep oven & foil:
   Preheat oven to 400°F (200°C). Cut 4 large sheets of foil (about 12–14 inches each).

2. Make Florentine base:
   In a skillet, heat olive oil over medium heat. Add garlic, sauté 30 seconds. Stir in spinach until wilted (about 1–2 minutes). Remove from heat and stir in cream, Parmesan, Italian seasoning, salt, and pepper.

3. Assemble packets:
   Place a tilapia fillet in the center of each foil sheet. Season lightly with salt and pepper. Spoon spinach mixture evenly over fish. Add a few cherry tomatoes if using.

4. Seal packets:
   Fold sides of foil over fish and seal tightly into packets.

5. Bake:
   Place packets on a baking sheet. Bake for 15–18 minutes, until fish flakes easily with a fork.

6. Serve:
   Carefully open packets (watch steam!) and squeeze fresh lemon over fish before serving.