Tilapia ~ Parchment Baked

Baked Tilapia In Parchment

It will be quite moist. You can vary the ingredients too. I sometimes use an italian herb style or lemon pepper instead of garlic/ginger. If you put your veggies like zucchini, mushroom, or onion in the parchment they add flavor and cook well. The parchment/foil packet makes for easy clean up. As far as any fishy “smell” burn a nice vanilla candle while cooking it helps a bit with the odors.

Ready In: 30-60 minutes

2 fish fillets
2 sheets parchment paper (foil will work too)
Olive oil
1 small red pepper cut in thin slices or 1 coarsely chopped tomato
2 teaspoons garlic and/or scallions
Fresh ginger – chopped fine
Salt & pepper

Preheat oven to 425F. Put the dried tomatoes in very hot water.

Wash the fillets off and put aside. Take a piece of parchment paper, fold in half and place open on the counter top. Spread a little oil (1-2 teaspoons) on one side, near the crease, in a spot big enough to cover the fish. Place one fillet on this spot of olive oil.

Chop up the scallions (or about one clove of garlic finely chopped very fine and put about 1 tablespoon on the fish). Coarsely chop the tomatoes or make slices of the red pepper and put about a small amount on the fillet. Sprinkle with salt and pepper. If you have some ginger, chop it up and sprinkle about 1/2 teaspoon on the fillet.

Fold up the parchment around the fish, crimping along the edge. Place on the cookie sheet when done. Repeat for other fillet/s.

Place cookie sheet/s in the oven and cook for about 10-12 minutes, or until the parchment is golden brown. Carefully open the parchment to serve.

This plates up very nicely with southern style greens (collards, turnip, mustard, beet) or some wilted spinach. Maybe a side of cauliflower rice or some turnip fries or rutabaga mashed potatoes.

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