Tuesday, March 19, 2013

Tilapia Papillotte

I bought tilapia this week and am going to make it into little bundles called papillotte.  It is a quick, clean and easy way to fix fish.  You may use any type white fish you like or even  salmon.  Since it is just me, it is a nice way to fix just one helping.

I’m giving you two simple recipes for baking the tilapia; with and without the parchment paper.


Tilapia with Savory Herb Butter

1/4 cup (1/2 stick) butter, softened
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1/2 teaspoon ground mustard
1 pound tilapia fillets
1/2 teaspoon Kosher salt
1/4 teaspoon pepper
Sliced lemons

Preheat oven to 400°F.

Mix butter, garlic powder, Italian seasoning and ground mustard in medium bowl until well blended.

Place fish on foil-lined shallow baking pan. Sprinkle with salt and pepper. Spread fish with herb butter mixture.

Bake 10 minutes or until fish flakes easily with a fork.   Serve it with a slice of lemon and some fresh veggies like cherry tomatoes and a sliced avocado. 

Variation - The Papillotte (Baked in parchment paper)


1 (6-ounce) firm fleshed fish fillet (the fillet should be between 3/4 or 1 inches thick)
1 tablespoon extra virgin olive oil
Kosher salt
Black pepper
Herbs of your choice like thyme, parsley or chives
1 tablespoon butter
3 thin lemon slices
1 tablespoon dry white wine or water

Heat the oven to 400°F and arrange a rack in the middle.

Draw out a large piece of parchment paper (about 17 by 11 inches) and, with one of the longer edges closest you, fold it in half from left to right. Using scissors cut out a large heart shape.

Place the fish in the center of one half of the parchment heart. (The heart should be large enough that there is at least a 1 ½ inch border around the fillet.)

Set the parchment heart on a baking sheet. Drizzle the fish with half of the olive oil, rub the oil all over the fillet, and season with salt and pepper.

Add herbs (if using) on top of the fish. Break the butter into little pieces and arrange them on top of the herbs.  You may also add some veggies like asparagus or sliced cherry tomatoes if you like and bake them with your fish.

Place the lemon slices over everything and drizzle with the remaining oil.

Fold the parchment heart over to cover the fish. (The edges of the heart should line up.) Starting at the rounded end, crimp the edges together, folding them over themselves and leaving the last two inches at the pointed end unfolded. Slightly tilt the package up and pour in the wine or water. Finish crimping the edges, then twist the pointed end around once and fold the “tail” under.

Place the baking sheet in the oven and bake 10 minutes for a ¾ inch thick fillet or 12 minutes for a 1 inch thick fillet.

Remove the baking sheet from the oven and transfer the parchment package to a dinner plate. Serve immediately, cutting into the parchment tableside using scissors or a knife.

Have a great Tuesday, be happy and may God bless you and yours. 

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