Thursday, July 15, 2010

A Special Request for Fish Eaters

All of my recipes are FREE of the Big Bad 8 Allergens and Gluten, but I keep getting requests for fish dishes. So for my allergenistas that can eat fish, this one is for you. It’s healthy, delicious and easy to make. Enjoy!

Tilapia en Papillote




This recipe is for one serving, this technique also works well with sea bass and salmon.

Large sheet of parchment paper
1 tablespoon olive oil
1 tilapia fillet
Kosher salt to taste
black pepper to taste
1 shallot, small dice
¼ red pepper, cut into ¼” strips
¼ zucchini, cut into ¼” strips
1 teaspoon fresh thyme, minced
1 teaspoon flat leaf parsley, minced
3 lemon slices
2 tablespoons white wine

Pre-heat oven to 450°F.
Take a large piece of parchment paper and fold in ½.
Cut the shape of a heart from the paper and lay flat.



On right half of paper brush olive oil in center.



Season fillet on both sides with Kosher salt, set aside.
Take zucchini and red pepper and criss-cross over where you brushed olive oil.
Sprinkle shallots around zucchini and red pepper.



Place fish on top of zucchini and red pepper stack.



Sprinkle thyme and parsley over fish and top with lemon slices.



Splash white wine over lemon slices and fish.
Fold left side of paper over to meet other side of heart shape.
Starting at the point of the heart, fold the paper over to make a lip, continue folding all the way around until the tilapia is fully enclosed.



Place fish packet in roasting pan and heat in oven until paper puffs up and gets browned around edges.

In restaurants, they normally serve this dish in the parchment paper so the guest can open tableside.



This fish pairs well with rice or quinoa.

1 comment:

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