One of My Favs: Fish in a Bag

I had this dish at Red Lobster many years ago and loved it.  Since I'm allergic to shellfish, I don't usually have lots of choices at seafood restaurants.  This is one of my favorite recipes, so I can't believe it hasn't made the blog yet.  I actually got this one from the Red Lobster website.  I will say that after many times of making it, I really like mine better than the one I was served at the restaurant. 

Ingredients:
- 4 large sheets of parchment paper (probably about 18" long)
- 2 lemons, cut into wheels about 1/4 inch thick
- thyme sprigs
- blackened seasoning (I use Old Bay brand)
- 4 tilapia fillets, about 8-10 oz. (I use frozen, but thaw it out first!)
- 1 medium red onion
- 1 medium red pepper
- 2 stalks of celery
- 8 oz. carrot matchsticks
- 2 potatoes
- 2 tbls. dill weed
- 2 tsp. kosher salt
- 1 tsp. black pepper
- 2 tbls. fresh thyme or 1 tsp. dried thyme
- 2 tbls. butter, melted

Directions:
- Preheat oven to 450 degrees.
- Cut the potatoes in half then into thin slices.  Steam the potato slices for about 5-8 minutes to soften.  I do this by putting them in a glass pie plate covered with plastic wrap with a few holes punched in the microwave.  You could also use the zip top steam bags.  I cool them off in cold water when finished.
- Cut the onion, pepper and celery in thin strips. 
- Put cooled potatoes, onion, pepper, celery and carrots in a large bowl.  Add dill, salt, pepper and thyme and mix well.  It works best to mix it with your hands. 
- Lay out the parchment sheets and brush each with melted butter.  Place 1/4 of veggie mix on each sheet- put it over to one side so you can fold it over later. 
- Prepare fish fillets by scoring it about every 1/2 inch.  You don't need to slice deep; just about 1/4 inch.  Brush each fillet with butter, then sprinkle with salt and blackened seasoning. 
- Place a fillet on top of each pile of veggies.  Cover with a few lemon wheels and thyme sprigs.
- Fold the parchment paper over; fold and crimp edges to seal. 
- Place packets on a cookie sheet and cook for 12-15 minutes.  You can check the fish temperature for doneness- it should be between 140-150. 
- Open the packets and enjoy!

Although I usually don't like fish left over the next day, if left in the packet and warmed in either the oven or microwave, it is great the next day!