Anything "en papillote" has always been one of those things that seemed way too difficult to attempt - I mean, buy parchment paper? SO MUCH EFFORT! (I know, this is ridiculous. Don't worry, it only took 3 years to get over.) Learning how to fold the packet properly? I was never very good at oragami. I finally bit the bullet recently and added some parchment paper to my Instacart order (I know, SO much effort), and it has already come in so handy in so many situations. Now I understand why it makes an appearance in so many recipes... Duh. Plus, I realized that, while the folding and crimping properly does make the photo look nice, n00bs such as myself can always get some help from kitchen twine to keep everything all wrapped up.
Fish of any sort en papillote is a super easy way to eat healthy and, perhaps more importantly (to us tiny kitchen people, anyway), have little to no cleanup involved in a fancy-seeming dinner. The Mediterranean flavors in this dish really complement the lightness of the tilapia, but you could easily do this with any combination of fish and flavors. We don't eat a ton of fish at home (that is, until I figure out how to perfectly sear tuna steaks - then, game on), but this is definitely going to be a new staple.
Tilapia en Papillote
- 1 tilapia filet (6ish oz)
- 1 tablespoon olive oil
- 2 tablespoons white wine
- squeeze of lemon juice
- salt and pepper to taste
- 4 basil leaves, roughly chopped
- 1/2 cup grape or cherry tomatoes, halved
- 1/4 cup kalamata olives, halved
- 3 cloves garlic, smashed and chopped
- materials: parchment paper
Preheat oven to 450. Rub fish with olive oil, white wine, lemon juice, and a sprinkle of salt and pepper. Place on top of a length of parchment paper folded in half (it should be large enough to place the fish in the middle and have a couple inches of paper on any side). Top fish with basil leaves, tomatoes, olives, and garlic. Bring long sides of parchment paper together and fold down on itself a few times. Do the same to the short sides until the packet is fully sealed. If you're nervous about your packet falling apart like I was, tie it up with kitchen twine. Place packet on baking sheet and bake for 10 minutes until done. The parchment packet should puff up when done, but if you're unsure go ahead and check the fish. Unwrap and serve!