Baked Fish en Papillotte
It’s spring finally! That always makes me want to eat fresher, lighter, healthier. So here’s a recipe for a no fail fish dish. Tilapia is a very mild white fish, but you can use any fish you like. Cod, grouper, walleye, and even salmon work well. I would skip the tuna and swordfish. They are better on the grill.
Tilapia en Papillotte
4 fillets of tilapia, 5-6 oz.
1 med. tomato, sliced
1 shallot or small onion, sliced thin
1 fennel bulb, sliced thin, save the leaves
¼ cup parsley
Salt and pepper
½ cup white wine, good enough to drink with the dish later
Get 4 squares of aluminum foil, about 12”. Divide the fennel between them and make a nice bed for your fish. Lay the tilapia on top and spread the shallot or onion over them. Lay the tomatoes on top. Season with salt and pepper. Sprinkle with the parsley and lay a fennel frond on top. Fold up the sides of the foil, so you can pour in a tablespoon or so of wine and it won’t leak out. Fold the foil packets tightly and place on a baking sheet. Bake at 350 degrees for about 20 minutes. Serve immediately.
This makes a nice dinner with boiled new potatoes and a spring greens salad. Please note, there is no oil or fat in this dish, it tastes great and it is foolproof!
I'm the food service manager at Nature's Bin, the mother of 2 grown sons and happily married for almost 30 years.