Tempered Fish with Vegetables

Name: Tempered Fish with Vegetables
Yield: 2
Ingredients: 1 tablespoon of olive oil (7g); 2 bunches of spinach leaves (102g); 10 to 12 asparagus crowns (discard the stalks); 2 fillets of tilapia, each weighing 90-120g; 1 teaspoon of red pepper flakes (1g); 2 slices of shallot; Half a lemon; Salt and pepper to taste

1
1 tablespoon of olive oil (7g)
2
2 bunches of spinach leaves (102g)
3
10 to 12 asparagus crowns (discard the stalks)
4
2 fillets of tilapia, each weighing 90-120g
5
1 teaspoon of red pepper flakes (1g)
6
2 slices of shallot
7
Half a lemon
8
Salt and pepper to taste

Ingredients

1
1 tablespoon of olive oil (7g)
2
2 bunches of spinach leaves (102g)
3
10 to 12 asparagus crowns (discard the stalks)
4
2 fillets of tilapia, each weighing 90-120g
5
1 teaspoon of red pepper flakes (1g)
6
2 slices of shallot
7
Half a lemon
8
Salt and pepper to taste

Directions

1
In a bowl, mix the olive oil and red pepper flakes
2
Microwave for 30 seconds and reserve
3
Cut two pieces of aluminum foil, each measuring 45cm, into large sheets and stretch them out flat
4
Place equal quantities of spinach and asparagus in the center of each sheet of aluminum foil
5
Place a fillet of fish on top of each mound of vegetables
6
Cover each fillet with slices of shallot and the oil mixture
7
Squeeze half a lemon over the fish
8
Season with salt and pepper to taste, then wrap the fillets in the aluminum foil, sealing them tightly
9
Bake in a medium oven (220°C) for 10-12 minutes
10
Accompaniment:
11
1 bunch of pre-cooked parboiled rice (130g).