BAKED TILAPIA EN PAPILLOTE (IN PARCHMENT)
Tilapia en Papillote is a simple, healthy, and romantic dinner recipe. Fresh fish is baked in parchment paper on slices of lemon, with herbs and melted butter.
Provided by Lindsay
Categories Main Course Main Dish
Time 17m
Number Of Ingredients 4
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!
Nutrition Facts : ServingSize 1 fillet, Calories 175 kcal, Carbohydrate 5 g, Protein 23 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 71 mg, Sodium 110 mg, Fiber 1 g, Sugar 1 g
TILAPIA EN PAPILLOTE
This is a lovely light meal with a gourmet presentation. It's easy and fresh, colourful and delightful.
Provided by hollyberry
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 227.6, Fat 8.2, SaturatedFat 4.4, Cholesterol 77.8, Sodium 129.5, Carbohydrate 7.3, Fiber 2.4, Sugar 3.2, Protein 27.6
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
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.
WHOLE TROUT EN PAPILLOTE
Steps:
- Preheat oven to 400 degrees. Cut 2 sheets of parchment paper large enough to completely cover the fish when folded. Wash and dry the trout. Using a knife, score the fish on 1 side by cutting slits into the flesh just until you feel the bone. Season the trout generously, inside and out with salt and pepper. Spread 1/4 cup of the onions on each sheet of parchment. Place fish on top, scored side up. Stuff the inside of the fish with herbs. (It?s ok if they stick out a bit). Top each fish with 1 1/2 tablespoons of the shallot butter. Cover with the lemon slices. Drizzle 1 tablespoon white wine and 1/2 tablespoon olive oil over each fish. Fold the parchment over the fish. Starting at 1 end, fold the paper on itself, making sure to completely seal it. At the end, fold it underneath itself. Repeat. Place fish on large baking sheet and cook for about 12 to 15 minutes. To serve, place trout en Papillote on a platter. Cut the parchment at the table to ensure that all the aromas stay inside the package.
- In a food processor, combine all ingredients until mixed. Place whipped butter mixture onto a sheet of plastic wrap and roll into a log. Freeze until ready to use. Butter will keep in the freezer for at least a month.
FRAGRANT CITRUS TILAPIA
As published in Raley's Something Extra magazine, Holiday 2005 edition. Great served with herbed wild rice.
Provided by Veghead
Categories Tilapia
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425°F Rinse fish and pat dry. Place in a 7 x 11 inch baking dish. Combine juice, butter, zest and tarragon in a microwave-safe dish. Cook on high for 1 minute or until butter is melted. Pour over fish. Season with salt and pepper and bake for 10 minutes or until fish reaches 150F on a meat thermometer and flakes easily when tested with a fork.
Nutrition Facts : Calories 170.6, Fat 7.8, SaturatedFat 4.3, Cholesterol 72, Sodium 110.1, Carbohydrate 2.5, Fiber 0.1, Sugar 1.7, Protein 23.1
TILAPIA EN PAPILLOTE
From "Jane Brody's Good Seafood Book", 1994. Wrap individual servings in foil or in parchment.
Provided by zeldaz51
Categories Tilapia
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 138.6, Fat 2.2, SaturatedFat 0.8, Cholesterol 62.5, Sodium 67.6, Carbohydrate 3.1, Fiber 0.6, Sugar 1.5, Protein 25.6
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
CITRUS TILAPIA
Provided by Jeanne Besser
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- 1. On a plate, combine the flour and a sprinkle of salt and pepper. Lightly dredge the tilapia in the flour.
- 2. In a large skillet over medium heat, add the oil and butter. When the butter has melted, add the fish and cook for 2 to 3 minutes per side, or until golden and just cooked through. Remove the fish and set aside.
- 3. Add the orange juice, 2 tablespoons of the lemon juice, and the ginger to the skillet. Increase the heat and simmer for 1 to 2 minutes, or until thickened, stirring occasionally. Taste and add lemon zest or more lemon juice if necessary. Return the fish to the skillet, coat with sauce, and cook for 1 to 2 minutes, or until heated through.
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