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
ORANGE TILAPIA IN PARCHMENT
Sweet orange juice and spicy cayenne pepper give this no-fuss dish fabulous flavor. A bonus? Cleanup is a breeze! -Tiffany Diebold, Nashville, Tennessee
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 450°. In a small bowl, combine first 5 ingredients; set aside. Cut parchment or heavy-duty foil into four 18x12-in. lengths; place a fish fillet on each. Top with carrot and zucchini; drizzle with orange juice mixture., Fold parchment over fish. Working from bottom inside corner, fold up about 3/4 in. of the paper and crimp both layers to seal. Repeat, folding edges up and crimping, until a half-moon-shaped packet is formed. Repeat for remaining packets. Place on baking sheets., Bake until fish flakes easily with a fork, 12-15 minutes. Open packets carefully to allow steam to escape.
Nutrition Facts : Calories 158 calories, Fat 2g fat (1g saturated fat), Cholesterol 83mg cholesterol, Sodium 220mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 32g protein. Diabetic Exchanges
HERB-ROASTED FISH
Steps:
- Preheat the oven to 400 degrees.
- Place the fish fillet on a piece of parchment paper and sprinkle it with the salt and pepper. Drizzle the lemon juice and olive oil over the top of the fillet. Lay the thyme on top and place the olives next to the fillet.
- Beat the egg together with 1 tablespoon of water for an egg wash. Brush the egg wash around the edge of the parchment paper and fold it in half. Carefully fold the edge of the parchment paper under and around the fish to make a package. Place the package on a sheet pan and cook for 12 to 15 minutes, until the fish is cooked through. Serve hot in the parchment paper.
TILAPIA PARCHMENT PACKETS
Steps:
- Mix butter and basil together until evenly combined. Spoon onto a piece of parchment paper and roll up tightly into a log. Refrigerate until firm, at least 4 hours.
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix potatoes, squash, and onion together.
- Cut each parchment paper sheet into a 15-inch square. Fold in half and trim edges to make a semi-circle. Unfold and place a handful of mixed vegetables on one half of each circle.
- Drizzle 1 teaspoon olive oil over each tilapia fillet; season with salt and pepper. Position fillets over the vegetables and season with more salt and pepper. Place a couple slices of pesto butter and 1 tablespoon white wine over each fillet.
- Fold empty half of parchment paper over the tilapia and vegetables, like a quesadilla. Twist the edges of the semi-circle to seal. Transfer to a baking sheet.
- Bake in the preheated oven until tilapia flakes easily with a fork, about 20 minutes. Open parchment paper carefully and serve.
Nutrition Facts : Calories 376 calories, Carbohydrate 14.9 g, Cholesterol 82.5 mg, Fat 22.7 g, Fiber 2.2 g, Protein 25.5 g, SaturatedFat 11 g, Sodium 131.5 mg, Sugar 1.6 g
ORANGE TILAPIA IN PARCHMENT RECIPE FOR CANDIDA
Easy Recipe for Orange Tilapia in Parchment Recipe For Candida That will help your Candida treatment. Natural Remedy for Candida with healthy food and diet.
Provided by fhcwpe
Categories Main Course
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 450°. In a small bowl, combine the first 5 ingredients; set aside. Cut parchment or heavy-duty foil into four 18x12-in. lengths; place a fish fillet on each. Top with carrot and zucchini; drizzle with orange juice mixture.
- Fold parchment over fish. Working from bottom inside corner, fold up about 3/4 in. of the paper and crimp both layers to seal. Repeat, folding edges up and crimping, until a half-moon-shaped packet is formed. Repeat for remaining packets. Place on baking sheets.
- Bake until fish flakes easily with a fork, 12-15 minutes. Open packets carefully to allow steam to escape.
Nutrition Facts : Calories 158 kcal, Carbohydrate 4 g, Protein 32 g, Fat 2 g, Cholesterol 83 mg, Sodium 220 mg, ServingSize 1 serving
ORANGE TILAPIA
Steps:
- Pour 1 1/2 cups orange juice into a resealable plastic bag. Add tilapia fillets, coat with the juice, squeeze bag to remove excess air, and seal the bag. Marinate in the refrigerator 3 hours to overnight.
- Preheat oven to 400 degrees F (200 degrees C).
- Whisk butter, panko bread crumbs, 3 tablespoons orange juice, garlic, and basil together in a bowl.
- Remove tilapia from the orange juice and shake to remove excess liquid; arrange fillets in a 13x9-inch baking dish. Discard marinade.
- Pour 1/2 cup orange juice over the tilapia fillets. Spread butter mixture over the top of the filets to cover each completely.
- Bake in preheated oven until the liquid is bubbling and the fish flakes easily with a fork, about 15 minutes.
Nutrition Facts : Calories 379.2 calories, Carbohydrate 28.7 g, Cholesterol 86.8 mg, Fat 19.7 g, Fiber 0.3 g, Protein 26.3 g, SaturatedFat 11.5 g, Sodium 273.1 mg, Sugar 11.4 g
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
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