Wednesday, April 8, 2009
Tilapia En Papillote with Cherry Tomatoes, Peppers & Olives
I know we're all always looking for new ways to cook fish. Well, one of my favorites is called En Pappillote which means in parchment paper. It involves wrapping the fish up in parchment paper with some other ingredients of your choosing, and then cooking it in the oven. It's a lovely way to serve a dish - each diner gets their own lovely packet to open. It's also an incredibly healthy way to cook. You can use almost any fish from salmon to halibut, but the other night I used some tilapia, adding some Mediterranean inspired ingredients, and served the fish alongside some lovely organic baby yams and organic green chard, that I sauteed up with lemon, garlic and chili flakes. So invest in a roll of parchment paper and give this a try! I promise you'll love it.
Domestic Diva's Tilapia En Papillote with Cherry Tomatoes, Sweet Peppers & Olives
2 tilapia filets
1/2 cup cherry tomatoes, quartered
2 tbsp black olives, diced
1/2 cup bell pepper, diced
2 tbsp basil, julienned
1 garlic clove, chopped
2 tbsp olive oil
1 tbsp lemon juice
salt and pepper
Preheat the oven to 350 degrees. Meanwhile, cut a piece of parchment paper that's 2 1/2 times the width of your fish. Lay it out and fold it in half, brushing one side with olive oil. Lay the fish on the olive oil coated side. Top the fish with half of the cherry tomatoes, peppers, garlic, basil and olives. Drizzle with olive, a little lemon juice, and season with salt and pepper.
Fold up the ends of the paper, twisting them in to create a packet. Place the packet in a Pyrex dish or roasting pan. Repeat with the other filet of fish.
Place the dish in the oven, cooking for 15 minutes, or until the fish is cooked through. Remove the packets and serve, allowing each diner to open their own fish. Enjoy!