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Tilapia en Papillote Recipe

Per Corgimom's request... here is the approximate way that we prepare our tilapia. I'm not the greatest with specific measurements and a lot of this recipe is just to taste so keep that in mind. I should also mention that we modified it from Alton Brown's recipe.

You will need: cous cous, artichoke hearts, tomatoes, tilapia filets, onion, lemon, butter, wine, parsley, oregano, salt.

To start, use parchment paper* and put a long piece of it on a cookie sheet (such that you have a space to work directly over the sheet and then a long enough piece of parchment left to eventually pull over the fish and close up the pouch). Take about 3/4 c. of cous cous and rinse it, then spread it thinly on the parchment, making sort of an oval shape. Chop up a jar of artichoke hearts and a few tomatoes (we used two romas) and then put these in a ring around the cous cous. Lay about four tilapia filets on the cous cous bed. Frozen fillets are fine and work great. Then sprinkle them with parsely, oregano, and salt. Crush about two cloves of garlic over the fillets then top them with sliced lemon and onion. Note: about a half a lemon is perfect; using more got too powerful. Also, we used about 1/2-3/4 of a red onion and that flavor really mellows out when it bakes. Dot the fillets with butter then pour over a healthy dose of white wine (we use pinot grigio). Pull the remaining part of the parchment up over the fish, roll the edges, and staple shut. Bake for 30 mins at 425 and carefully cut the pouch open when it is done.

*be sure to use parchment, not wax paper, and aluminum isn't the best with the acidity of the lemon and wine.

posted by Kelly @ 10:05 a. m.