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Main dishes

Baked Tilapia with Cauliflower & Pickled Carrots

Baked Tilapia with Cauliflower & Pickled Carrots recipe
photo by:kraft
I don't usually like fish and this recipe changed my mind. Absolutely delicious!
posted by
 a cook
on 6/15/2009
time
prep:
10 min
total:
40 min
servings
total:
6 servings, one packet each
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What You Need

1/3
cup  KRAFT Real Mayo Mayonnaise
2
cloves  garlic, minced
1/2
lb.   red potatoes, cut into 1/2-inch cubes
2
cups  small cauliflower florets, coarsely chopped
1
cup  drained canned pickled carrots
6
 tilapia fillets (1-1/2 lb.)
1/4
tsp.  paprika

Make It

PREHEAT oven to 375ºF. Mix mayo and garlic; set aside. Combine vegetables; spoon evenly onto centers of six 12-inch squares of heavy-duty foil. Top each with 1 fish fillet. Sprinkle with paprika. Bring up foil sides. Double fold top and ends to seal each packet, leaving room for heat circulation inside.

PLACE packets in 15x10x1-inch baking pan or on baking sheet.

BAKE 30 min. or until fish flakes easily with fork. Remove packets from oven; let stand 5 min. Cut slits in foil with sharp knife to release steam before opening each packet. Serve topped with mayo mixture.

Kraft Kitchens Tips

How to Buy Fresh Fish Fillets
Fresh fish fillets should have a fresh odor, firm texture and moist appearance. Fresh fish should be used stored tightly wrapped in the refrigerator and cooked within a day or 2 at the most.
Make Ahead
Assemble these packets first thing in the morning. Then refrigerate until ready to bake that night. It couldn't be easier!
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