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Tilapia en Papillote



Posted on December 9, 2013 at 8:28 AM

Tilapia en Papillote

4 tilapia fillets
1/4 tsp sea salt
1/4 tsp black pepper, freshly ground
1 tbsp fresh rosemary, chopped
1/4 cup shallots, diced
1/2 cup cherry tomatoes, halved
2 tbsp lemon juice, fresh
1/4 cup white wine
4 squares parchment paper

Preheat oven to 400 degrees F. 

Fold parchment squares in half.  Open each piece of parchment paper and place a piece of tilapia next to the fold.  Top the tilapia with salt, black pepper, rosemary, shallots, and cherry tomatoes.  Begin forming a pouch by making small folds along the open boarder of each parchment paper, leaving a small opening at the end of each one.

Pour 1/2 tbsp of lemon juice and 1 tbsp white wine in through the small opening of each pouch that you created.  Finish closing up each pouch.  Place on a baking sheet and bake for 15 minutes.  Remove from the oven and let sit for 2 minutes.  Cut a X shape on the top of each piece and serve.

This entree is great served with brown rice pilaf and roasted asparagus.