Fish en Papillote

Tuesday, March 11, 2014

This is a simple dish that just looks complicated, en papillote is technique used for cooking with steam. In this case, we're wrapping the fish to seal and keep the moisture and to infuse the fish with flavors from the lime juice, tomatoes and onions. Take a look:

Recipe by Sweet Caroline

4 tilapia fillets or any fish you prefer, fresh or thawed
1 white onion, thinly sliced
2 roma tomatoes, diced
1 lime
3 tablespoons butter, cut into little pats
Handful of chopped parsley
Sea salt and chili powder
Parchment paper

Pre heat oven to 375 degrees. Cut a piece of parchment paper big enough to place fish and fold over. To assemble: place some onion slices on the parchment paper, place a tilapia fillet on top, season with sea salt and chili powder, place some diced tomatoes on top of the fish, squeeze a little lime juice over the top, add a pat of butter on top of the tomatoes, sprinkle with chopped parsley. Fold parchment paper over fish, fold the edges of the parchment paper by making overlapping folds. Place on a baking sheet and bake it for 10 minutes. To serve, cut the packets carefully (packets will be very hot, avoid hot steam). Serve and enjoy!

1 comment:

Miz Helen said...

I love the combination for your Fish en Papillote, it looks awesome! Happy St. Patrick's Day and thank you so much for sharing your awesome post with Full Plate Thursday. Have a great week and come back soon!
Miz Helen

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