This is hands down one of my favorite ways to eat fish; all wrapped up like a little present. Plus, what an awesome way to add a little drama to your dinner party – who doesn’t like unwrapping packages?!
En papillote is French for ‘in parchment’ – I folded a sheet of parchment and cut a half circle. When its open, its an oval.
Place the summer squash, zucchini, shallot, fish and compound butter on one side of the parchment, near the seam.
Look at that garlic dill butter – yum!
Fold over the top and crimp the parchment in a half moon shape.
Hot out of the oven and ready to tear open.
So easy and so delicious.
Tilapia en Papillote
4 Tilapia fillets
1 yellow squash, sliced
1 green zucchini, sliced
1 shallot, finely sliced
1 lemon, zest and juice
1 stick of butter, room temperature
1 bunch of dill, chopped
2 cloves of garlic, finely minced
2 tablespoons of Old Bay Seasoning
Salt & Pepper
Special equipment: parchment paper
Heat oven to 400 degrees F.
In a bowl mix butter, garlic, dill, lemon zest and salt and pepper to make a compound butter; set aside. On a platter season fish with Old Bay and pepper and set aside.
For the four parchment en papillote, take a 20 inch piece of parchment and fold it in half. Draw a half oval and then cut off the excess. When open it will be an oval. Place a quarter of the squash, zucchini and shallot on one side of the parchment near the fold. Place fish over the vegetables and top with one quarter of the compound butter. Fold half of the parchment over the top of the fish and crimp edges by making overlapping folds around the edges.
Place the en papillotes on two baking trays; two per baking tray and cook for 10 – 12 minutes or until packets are browned and puffed up. Carefully slice open the packets, drizzle fresh lemon juice on fish and serve.