The Recipes

Asian Tilapia en Papillote

There's that fancy schmancy language again.  If you missed a previous post cooking fish using this method, it just means, "in parchment."  So, guess what we're doing?  You got it-- cooking the fish in a piece of parchment paper.  You make a packet or envelope out of the parchment paper so that the fish and other ingredients steam in the bag.  It's amazing because you don't have to dirty any pots and pans-- everything cooks right inside that packet.

Asian Tilapia en Papillote


- 1 tilapia fillet
- 1/4 red bell pepper, thinly sliced
- 1/4 c. snap peas
- a few thin slices of red onion
- 1 garlic clove, minced
- 1/2-in. piece of ginger
- dash of rice wine vinegar
- 1 T. of soy sauce
- small drizzle of peanut oil
- salt
- pepper
- 1 scallion, sliced for garnish
- a small bunch of cilantro leaves, torn for garnish
- 1/2 lime, juiced

Preheat the oven to 350 degrees.

Tear a large piece of parchment paper at least three times the size of the tilapia.  Toss  the onions, snap peas, and bell pepper with the vinegar, ginger, and garlic and place the mixture in the center of the paper.  LIGHTLY season the tilapia with salt and pepper and lay it on top of the vegetables.  Drizzle the soy sauce and oil over the fish.  Fold the paper in half over the fish and vegetables and close the package by starting at one end and folding over the edge a small section at a time, moving around the fish until the it is enclosed.

Transfer the packet to the oven and bake for 25 minutes.  Remove the packet and tear it open.  Squeeze the lime juice over the fish and garnish with the onions and cilantro.  You can transfer the fish to a plate, or just leave it in the paper on the plate.