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.