Chef Paulette's Tilapia Baked in Parchment - WSMV News 4

Chef Paulette's Tilapia Baked in Parchment

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Serves 6

4 garlic cloves, minced

2 scallions, thinly sliced into rounds

1 shallot, minced

2-3 roma tomatoes, small dice

1 red bell pepper, cut into thin sticks

1 lemon cut into small cubes

½ cup pitted black olives, chopped

½ cup capers

¼ cup olive oil, a bit more for brushing

¼ cup dry white wine

6 tilapia filets

6 sprigs thyme

salt & pepper to taste


Preheat oven to 400 degrees.

Mix together the garlic, scallion, tomato, pepper, lemon cubes, olives, capers, olive oil, and season with salt & pepper. Season the tilapia with salt and pepper.

Cut six pieces of parchment paper into 12 x 16 pieces. Brush half lightly with olive oil. Place the filet a little off center on the oiled side. Spoon 1/6th of the mixture on top. Sprinkle with wine. Add a sprig of thyme.

Fold over the parchment paper so that the ends meet. Starting at one corner make a small fold to close. Repeat making small folds all around the opened edges until you have formed a semi-circle. Tuck under the last corner to prevent the liquids from spilling out. Brush each top with a little olive oil and place the packages in a single layer on a rimmed baking sheet.

Bake for 15-20 minutes. Serve each package on a dinner plate and let guests open packages at the table…careful, some hot steam will escape.


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