Tilapia en Papillote (Tilapia in Parchment) Recipe - Allrecipes.com
Tilapia en Papillote (Tilapia in Parchment) Recipe
  • READY IN 40 mins

Tilapia en Papillote (Tilapia in Parchment)

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 fillets Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Butter a baking sheet so that the bottoms of the packets will brown when baked.
  2. 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.
  3. 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.
  4. Bake in preheated oven until the fish flakes easily with a fork, 15 to 20 minutes.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 15 mins
  • READY IN 40 mins

Footnotes

  • Cook's Note:
  • Make sure that the parchment paper you are using is actual parchment and not waxed paper like the kind you normally bake cookies on. Waxed paper cannot withstand the amount of heat in the oven that parchment paper can. (Waxed paper=325 degrees F (165 degrees C); parchment paper=420 degrees (220 degrees C).
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Reviews More Reviews

Mar 17, 2013

This was delicious and so easy to make. Don't let the looks or sound of it fool you. Find a video online of how to wrap the parchment and just go for it. The only thing that was a bit hard was trying to keep the wine and lemon juice from leaking out of the sides while I was folding. All in all though, it was very easy and made a wonderful, healthy, light, flaky, incredibly aromatic fish. The presentation is great too (see my photo...which doesn't do it justice). I didn't have capers so went without, but I would recommend using them and not rinsing the brine off. The dish was lacking in salt because I didn't have them (though in retrospect, green olives with a little of their juice might have sufficed). This dish is the only thing I've ever seen my Dad put salt on (I did salt the fish beforehand). I paired this with "Stuffed Peppers Italian Style" from this site. I will absolutely make this dish again. Thanks so much for posting Paula!

 
Mar 09, 2013

Great taste and easy to make

 
Jul 16, 2013

This was delicious and easy! We are trying to eat more healthy so I made a few changes. I mixed the tomato, garlic, basil and capers together. Then after drying the filets and seasoning them with salt and pepper, I spooned over a bit of the tomato mixture on each filet. I topped with a slice of lemon rather than lemon juice to keep it from being too juicy. I omitted the butter and wine. I loosely folded the parchment paper leaving gaps for steam to escape. I did not grease the baking sheet, and I baked in a 350 degree oven for 20 minutes. The fillets were moist and perfect. I served with rice and salad and even the kids gobbled it up with requests for seconds! This will definitely be a repeat in our home.

 
Mar 25, 2014

Really yummy. A big hit with the family. I added a thin slice of lemon on top of each fish fillet, and I did the pouches in aluminum foil instead of parchment paper. Just as tasty and worked just as well, and no need to butter the pan under the pouches.

 
Aug 08, 2013

This was so good I couldn't believe it was so delicous. No worries about dried out fish! Since I prefer salt water fish, I used sea bass. Unbelievable!

 
Nov 25, 2013

I made it without the capers and loved it!! So easy and healthy. Now that's my kind of dinner!

 

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Nutrition

  • Calories
  • 303 kcal
  • 15%
  • Carbohydrates
  • 4.7 g
  • 2%
  • Cholesterol
  • 79 mg
  • 26%
  • Fat
  • 16 g
  • 25%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 23.7 g
  • 47%
  • Sodium
  • 287 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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