Moomah the Magazine
Tilapia en Papillote

Tilapia en Papillote

This summer dish is perfect for several reasons:

  1. It is extremely flavorful. These bold flavors make it a dish you’ll make over and over.
  2. It is a fun and exciting new way to eat fish... or actually get your kids to eat fish.
  3. Clean up is practically non-existant! Bake and serve in the paper pouch. Easy peasy.

NOTE: Parchment paper looks impressive and is the traditional material to use, but aluminum foil will do the trick, too.

So fresh, so delicious, and so perfect to serve with this gorgeous salad as a side dish.

tilapia en papillote



  • 4 Tilapia or Halibut fillets - 6-7 oz. each
  • 1 medium Vidalia onion, sliced to slivers
  • 1 fennel bulb, sliced thinly
  • 1 cup grape tomatoes, halved
  • 4 thin lemon wheels
  • 4 springs of Italian parsley
  • 8 fresh thyme sprigs
  • ¼ cup of Nicoise olives
  • 5 tablespoons XV olive oil
  • ¼ cup dry white wine or ¼ cup fish stock
  • Herbamare to taste
  • Fresh ground pepper
  • Parchment paper

HEAT oven to 450°F.
FOLD four 15-inch-square pieces of parchment in half.
BREAK DOWN fennel and cut into slices.
CUT onion into thin slices.
SLICE orange into thin slices, leaving skin on.
CUT grape tomatoes into halves.
PREPARE fish fillets by cutting to size.
PLACE one tablespoon of olive oil on each sheet.
TOP each sheet with fish fillet. 
CONTINUE to layer onions, fennel, tomatoes, olives, lemon, parsley and thyme evenly on all four parchment pieces.
DRIZZLE with wine or fish stock.
TOP OFF with the remaining olive oil. 
SEASON with salt and pepper. 
FOLD parchment paper edges to close in the fish and other ingredients.
SEAL packets tightly by TWISTING the ends to ensure they are closed completely.
PLACE on baking sheet.
COOK for 8 minutes. 
PLACE the fish, still wrapped in paper, onto a plate.
SLIT open the packet using scissors – take care as there will be remaining steam.  
SERVE the fish immediately.


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