On my journey to keep up with the good resolutions, I figured I need to try to cook my usual fried tilapia a different way… sure, tilapia is great fried in oil and butter, mostly when the edges are getting all crispy, yum! But that’s loads of fat I don’t want right now. Then I remembered of this easy trick, I used to cook fish a long time ago; “en papillote”.
Papillote is a french word that means “wrapped in”, here, the fish is wrapped in foil. You can add a lot of things, along with the fish, to enhance the flavors. I personally love to wrap it with onions, tomatoes and parsley. The options are endless! Basically, because the fish is totally sealed in foil, it will cook by steam from its own juice that are trapped in the sealed foil. So you virtually need no fat at all to cook it, it just won’t stick, and will still be extra tender.
So possibilities are endless, but this is pretty much how I did the one above:
Ingredients (for one person)
1 tilapia fillet
1 fresh tomato, sliced
a few slices of onion, or chopped green onions
Mrs Dash lemon pepper seasoning (love this, has no salt, no msg, very flavorful)
1 tsp of olive oil (optional)
Lay a long piece of aluminium paper, big enough to wrap and seal your fish, on a baking tray. If using oil, spread it in the center of the foil. Lay the tilapia, sprinkle some lemon pepper seasoning on the fish. Then lay the onion, tomato and some chopped fresh parsley all around. Season everything with salt and pepper.
Wrap the foil to leave no possible hole. Bake in preheated oven at 400 F for 20 min (more if you cook several fillets together).
Let rest 5 min before opening the foil. Be very careful when opening! Hot escaping steam can burn real bad, trust me, I know…
Serve with rice (love dumping the juices from the fish on my rice), steamed potatoes or veggies.
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