Baked Tilapia En Papillote In Parchment Food

BAKED TILAPIA EN PAPILLOTE (IN PARCHMENT)

Steps:

• Heat oven to 400 degrees F.
• Fold 2 sheets of parchment paper (each approximately 12 inches long) in half. Use scissors to cut each piece into the shape of a heart. Lay the open heart shaped parchment on a clean work surface. Using the crease as the center of your paper, place sliced lemons on the left side of each heart.
• Use your hands to rub herbed butter on both sides of fish fillets, then place fillets on top of lemon slices. Sprinkle fillets with salt and pepper, then place one rosemary sprig on top of each fish fillet. Fold right side of heart over the left side.
• Starting at the pointed end of the parchment, make small folds up and around the edges of the paper to completely seal the contents inside.
• Place packets on a rimmed baking sheet and bake at 400 degrees F. for 10-12 minutes. Remove from oven and transfer sealed packets onto plates. To open, use a steak knife to make a slice down the center of each packet. OPEN CAREFULLY, as steam will escape once it's been opened!
• Serve and enjoy!

TILAPIA EN PAPILLOTE

Steps:

• Preheat oven to 375°F.
• Fold a parchment round in half. Place the tilapia against the fold and stack with the chopped fresh vegetables. Sprinkle with Mrs. Dash and wine. Dot with butter.
• Fold the parchment over itself and 'seal' by folding up the edges and twisting them shut.
• Place on a baking tray and cook for 20 - 25 minutes, or until the fish is flaky and cooked through.
• Serve with a dash of lemon juice. Enjoy the remaining white wine.

FISH EN PAPILLOTE

Steps:

• Place a rack in the center of your oven and preheat the oven to 425 degrees F.
• In a small bowl, add the Land O Lakes® Butter with Canola Oil, garlic, parsley, shallot, 1/2 teaspoon salt, and pepper. Zest the lemon right into the bowl (reserve the whole lemon). With a fork, mash the butter with canola oil to smoothly combine all of the ingredients. Cut the whole lemon into thin slices (you will need 8 slices total for the recipe).
• Assemble the Packets: Tear off 4 squares of parchment that are at least 12 inches on each side. Lay the sheet flat on a work surface. Place 1 cup of salad greens in the center of a sheet, leaving space at the top and bottom. On top of the greens, place 1 fish fillet so that it runs vertically top to bottom. Lightly sprinkle the fish with salt. With the back of a small spoon, spread one-quarter of the butter mixture on top of the fish. Lay 2 slices of lemon on top of the butter mixture and scatter 6 tomato halves around the fish.
• Fold the Parchment Packets: Lift the right and left sides of the paper up and towards the center, directly above the fish. Touch the two sides together and tightly roll them, folding as you go, until you reach the fish. Now, roll and crimp the top and bottom ends, rolling them towards the counter, away from the center of the fish. When you reach the end, tuck the end underneath the fish. Place the packet on a rimmed baking sheet, using the weight of the fish to hold the ends in place (you don't want the packet to come unsealed as it bakes). Repeat with remaining three packets. Reserve any remaining lemon slices for serving.
• Place in the oven and bake for 12 to 15 minutes, until the fish is fully cooked through and flakes easily with a fork. Serve warm with reserved lemon slices and additional fresh parsley as desired.

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.

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 EN PAPILLOTE

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.