Quick Tilapia In Parchment Food

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.

CRISPY BAKED TILAPIA

Steps:

• Preheat oven to 425 degrees and line a baking sheet with parchment paper. Brush parchment with oil.
• Pat tilapia dry with paper towel to remove any excess moisture.
• Whisk together milk and egg in a wide shallow dish.
• Combine coating in a large glass dish (big enough so that the dish can lay flat): bread crumbs, flour, Parmesan, seasoning salt, Italian seasoning, salt, garlic powder, paprika and pepper.
• Coat tilapia in milk mixture and press firmly into the coating mixture, coating both sides well. Place on the prepared baking sheet and repeat until all are done.
• Spray the top of the fish with spray oil or non-stick spray.
• Bake at 425 degrees F for 10-12 minutes, until the internal temperature is 145 degrees F and the crust is lightly browned and crispy. You can broil for 1-2 minutes to brown the crust further if desired.
• Serve.

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!

ORANGE TILAPIA IN PARCHMENT

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.

EASY BAKED TILAPIA

Steps:

• Preheat the oven to 375 degrees F (190 degrees F). Grease a 9x13 inch baking dish.
• Place the tilapia fillets in the bottom of the baking dish and dot with butter. Season with Old Bay seasoning and garlic salt. Top each one with a slice or two of lemon. Arrange the frozen mixed vegetables around the fish, and season lightly with salt and pepper.
• Cover the dish and bake for 25 to 30 minutes in the preheated oven, until vegetables are tender and fish flakes easily with a fork.

QUICK TILAPIA IN PARCHMENT

Steps:

• Preheat the oven to 425°F Cut out four 12-by-15-inch pieces of parchment. In a bowl, combine the corn, sugar snap peas and lemon peel; season with salt and pepper. Divide the mixture among the parchment pieces and top with the fish. Season the fish with the Old Bay seasoning, then the olive oil and lemon juice.
• Bring together the long sides of the parchment and fold over twice, then tuck the short side under to form a pouch. Transfer the pouches to a baking sheet and bake until the fish is just opaque, about 10 minutes. Transfer to a plate.

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.