Tilapia En Papillote Tilapia In Parchment Recipes

TILAPIA EN PAPILLOTE (TILAPIA IN PARCHMENT)

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.

CITRUS TILAPIA EN PAPILLOTE

Steps:

• Preheat the grill to medium heat. Fold four sheets of foil in half crosswise to crease, and then unfold.
• Combine the oil, soy sauce, ginger, garlic, lemon zest, orange zest and orange juice in a small bowl. Mix well to combine.
• Place 1 fillet on one side of the crease on each sheet of foil and sprinkle with the salt and pepper. Divide the oil mixture equally among the fillets.
• Working with 1 foil sheet at a time, fold the foil over the fillet and tightly crimp the edges of the foil to close the packets to create a papillote. Place each papillote on the grill and close the lid of the grill. Grill until the papillotes are fully puffed, about 12 minutes.
• Carefully cut the foil to open and serve the fillets on the spinach and top with the Grilled Summer Relish.
• Prepare the grill to medium heat. Brush the scallions, corn, bell pepper and squash on both sides with the oil. Sprinkle with 1 tablespoon salt and 1 teaspoon pepper. Grill the vegetables until slightly charred and just tender, turning often, about 5 minutes for the scallions, 8 minutes for the squash and pepper and 10 minutes for the corn. Transfer the vegetables to a cutting board and cut into 1/4-inch pieces. Cut the corn from the cob directly into a bowl and mix in the scallions, peppers and squash.
• Meanwhile whisk the lemon juice, oil, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Add the oil mixture to the bowl of vegetables; toss to coat.

TILAPIA IN PARCHMENT

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.

TILAPIA EN PAPILLOTE (TILAPIA IN PARCHMENT)

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.

TILAPIA EN PAPILLOTE

Steps:

• Preheat oven to 425 Fahrenheit.
• Lay the pieces of foil on a work surface and place one fillet crosswise in the center of each piece (if space is limited, do one at a time). Sprinkle the fillets on both sides with salt and pepper and place the darker, smoother side of the fillet against the foil (that would be the side the skin was on).
• In a medium-size bowl, combine all the remaining ingredients. Divide the mixture evenly over the fillets. Seal the packets, making sure to leave some space inside them, by folding the long ends together first, then by folding the sides together, and by turning the side folds upwards to reduce the risk of leakage.
• Put the packets on a baking tray and bake them for 15 minutes. Remove the tray from the oven and LET THE PACKETS SIT 5 MINUTES LONGER to finish cooking.
• To serve the fish, carefully open each packet and, with a long spatula, lift the fillets with their topping off the foil, and place them on individual plates. You could also just let each diner open their own packet, which is especially effective if parchment is used.