The freshness of lemon, thyme, and parsley complement the delicate flavors of steamed fish in this nutritious, paleo-friendly recipe.
1/4 cup olive oil
1/4 cup chives, chopped
3 tbsp finely chopped fresh parsley
1 tbsp fresh thyme
2 (12 oz) pkgs squash noodles
4 (6 oz) tilapia fillets
Preheat oven to 400°F. In a small bowl, stir together the oil, chives, parsley, and thyme. Grate zest of half the lemon into bowl. Season with pepper.
Divide the squash noodles among 4 large squares of parchment paper, placing to one side of each sheet. Season with ⅛ tsp salt. Top with the tilapia fillets. Season tilapia with ⅛ tsp salt. Spoon oil mixture over fish, dividing equally. Thinly slice the lemon and place lemon rounds on top of fish.
Fold the excess paper over fish. Fold edges and roll tightly to seal. Place packets on a baking sheet and bake 14–15 min., until fish is cooked through. Carefully (steam will be hot) open packets.