Tilapia En Papillote Tilapia In Parchment Recipes
TILAPIA EN PAPILLOTE (TILAPIA IN PARCHMENT)
This is a quick and easy recipe that requires very little effort but tastes and looks amazing. This is also served great with a side of lemon risotto or just plain white rice. You can also just eat the fish by itself. When serving the dish, do not unfold the bag, just rip it open on its side and open it up enough to eat from the bag. This keeps all the juices and flavor in one place, and it looks nice.
Provided by Paula Hynick
Categories Seafood Fish Tilapia
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter a baking sheet so that the bottoms of the packets will brown when baked.
- Prepare 4 sheets of parchment paper by folding each sheet in half and placing a tilapia fillet centered onto one side of the fold of each sheet. Season the tilapia with salt and black pepper. Top the fillets with equal amounts of tomato, garlic, basil, and capers. Sprinkle lemon juice over the fillets. Place 1 tablespoon butter atop the fish. Drizzle white wine over the fillets.
- Roll up the sides of the paper first, then the top, leaving 1/2-inch space along one edge; fold to seal. Grease the bottoms of the packets with 1 tablespoon butter and arrange on the baking sheet.
- Bake in preheated oven until the fish flakes easily with a fork, 15 to 20 minutes.
Nutrition Facts : Calories 303.3 calories, Carbohydrate 4.7 g, Cholesterol 79.1 mg, Fat 16 g, Fiber 0.7 g, Protein 23.7 g, SaturatedFat 9.4 g, Sodium 189.6 mg, Sugar 2 g
TILAPIA EN PAPILLOTE
This was supposed to be made originally with shrimp, but I didn't have any. So, I left out the shrimp and used Tilapia for the fish. The vegies I chose were broccoli and cauliflower. I also made some roasted potatoes for a side dish.
Provided by VickyJ
Categories Vegetable
Time 50m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- -Cut two 12x12-inch square pieces of parchment paper; set aside.
- -In medium saucepan, combine cornstarch, salt, thyme and pepper.
- -Stir in tomatoes and lemon peel; bring to a boil, stirring constantly.
- -Reduce heat; simmer 5 minutes or until sauce thickens.
- -Stir in vegetables and artichoke hearts (drained).
- -Cool 5 - 10 minutes.
- -Heat oven to 425°F Dry fillets with paper towels; place equal pieces of fillets in the middle of each paper square.
- -Spoon sauce evenly over fish.
- -Bring two halves of paper over sauce mixture, matching edges.
- -Seal by securely folding paper with tight double folds; seal short edges with double folds. Place on ungreased cookie sheet.
- -Bake at 425 F for 20-25 minute Let stand 5 minute before serving.
- -To serve: Place individual paper packet on serving plate.
- Cut X-shaped slit on tip of paper; tear back.
Nutrition Facts : Calories 318.3, Fat 4.5, SaturatedFat 1.4, Cholesterol 113.4, Sodium 494.1, Carbohydrate 21.8, Fiber 6.6, Sugar 0.4, Protein 50.5
TILAPIA IN PARCHMENT
This is a beautiful, fresh, and healthy dish that looks like you put more effort into it than you actually did. You can even call it tilapia "en papillote" if you want to sound all French and fancy.
Provided by Jo SB
Categories Tilapia
Time 27m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 232 degrees C.
- Heat olive oil in a small skillet and cook garlic and red pepper flakes until fragrant, about 2 minutes. Turn the heat off and stir in the tomatoes and olives. Season with salt and pepper.
- Cut two large pieces of parchment paper (each about 16 inches in length). When you lay a tilapia filet in the middle of the paper, you want enough slack to overlap the fish on top and extend at least 3 inches beyond the fish at each end.
- Place a filet in the middle of one piece of parchment paper. Like you're wrapping a birthday present, pull the long sides up over the fish to meet in the middle, then twist one end of the parchment like a tootsie roll wrapper and tuck underneath the fish, leaving one end still open. Repeat with the second filet.
- With one hand, lift up the open end of one parchment envelope so that nothing can spill out. With your other hand, spoon half the contents of the skillet (the garlic, red pepper, tomatoes, and olives) on top of the fish.
- Being careful not to spill, add two tablespoons white wine, then top with 1 tablespoon butter, 1 lemon slice, and 3 thyme sprigs.
- To seal the packet, fold the parchment over the top of the fish lengthwise, then twist the remaining open end of parchment like the other end and fold under the fish. Creating the parchment packet is a really hard process to describe in writing, but basically you are trying to create a tight envelope that will seal in the liquids and steam as the fish cooks. It doesn't have to look pretty (and won't, if it looks anything like mine).
- Place the packets on a baking sheet and bake for about 11-12 minutes, or until the fish is flaky and white throughout. Be careful opening as steam will release.
- Serve in the parchment or remove the fish and packet contents to a plate.
Nutrition Facts : Calories 340.6, Fat 22.4, SaturatedFat 9.2, Cholesterol 93, Sodium 366.9, Carbohydrate 5.4, Fiber 1.5, Sugar 1.6, Protein 26.1
TILAPIA EN PAPILLOTE (TILAPIA IN PARCHMENT)
This is a quick and easy recipe that requires very little effort but tastes and looks amazing. This is also served great with a side of lemon risotto or just plain white rice. You can also just eat the fish by itself. When serving the dish, do not unfold the bag, just rip it open on its side and open it up enough to eat from the bag. This keeps all the juices and flavor in one place, and it looks nice.
Provided by Paula Hynick
Categories Tilapia Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter a baking sheet so that the bottoms of the packets will brown when baked.
- Prepare 4 sheets of parchment paper by folding each sheet in half and placing a tilapia fillet centered onto one side of the fold of each sheet. Season the tilapia with salt and black pepper. Top the fillets with equal amounts of tomato, garlic, basil, and capers. Sprinkle lemon juice over the fillets. Place 1 tablespoon butter atop the fish. Drizzle white wine over the fillets.
- Roll up the sides of the paper first, then the top, leaving 1/2-inch space along one edge; fold to seal. Grease the bottoms of the packets with 1 tablespoon butter and arrange on the baking sheet.
- Bake in preheated oven until the fish flakes easily with a fork, 15 to 20 minutes.
Nutrition Facts : Calories 303.3 calories, Carbohydrate 4.7 g, Cholesterol 79.1 mg, Fat 16 g, Fiber 0.7 g, Protein 23.7 g, SaturatedFat 9.4 g, Sodium 189.6 mg, Sugar 2 g
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