I’ve been super busy the last few weeks so I have been looking to make dinners that are quick and easy with very little clean up. This one is perfect because the fish does the cooking inside of a parchment paper pouch (hence the “en papillote”) so clean up is as easy as tossing it in the garbage! Lots of julienned veggies get piled on tilapia filets and then topped with sprigs of thyme, lemon slices, a splash of wine and a pat of butter all rolled up into small pouches. This is great because it’s steamed making it a light option for cooking fish but it also holds onto all that flavor!
Preheat your oven to 375 degrees. Start by julienning all of your vegetables: one medium cooking onion, one zucchini and 2 carrots. Toss in a large mixing bowl with 1 tbsp extra virgin olive oil, 2 cloves minced garlic and season with salt and pepper.
Next, place 4 tilapia filets on their own large square of parchment paper and season both sides with salt and pepper to taste. (I thought these could have used an extra kick of something, so I’d suggest also adding some red pepper flakes or some old bay seasoning). Top each one with an equal amount of the veggies then top each with a couple sprigs of thyme, two lemon slices, a tbsp of dry white wine and a pat of butter.
Fold your parchment in half over the fish and roll down the top until you reach the butter, then tuck the ends underneath tightly. This is the most important step because if you don’t wrap them tight enough, steam will escape and your fish will not cook.
If you like this post, check out my grilled tilapia with cherry salsa post!