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Baked Pesto Tilapia En Papillote

I'm currently in Las Vegas this weekand before you get too excited, it's not for vacation. I'm here for a work conference. Yippee! (But actually, yes. The hotel bed is amazing). Anyways I didn't want to stay silent for too long and I've been anxious to share this recipe with you guys. It's nothing outrageous or creative, but man it's tasty. And I was really, really proud of myself for making fish and not messing up. Don't worry it's not as fancy as it sounds. "En Papillote" is just French for "in parchment." (I'm not a know-it-allI had to google that) If you want a good slideshow to show you how to cook "en papillote" check this one out from Serious Eats. Not only was this delicious and healthy, it was also super easy and generally out of the box for me (considering I usually eat eggs or quinoa for dinner). Plus, there are so many ways you can change up this recipe, adding your favorite spices, veggies and grain. I'm not normally a fish fan and I figured using pesto would mask any fishy flavor. Enjoy!

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Baked Pesto Tilapia En Papillote

Prep Time: 25

Cook Time: 18

Ingredients (2 hefty servings)

For the Fish Packets

  • 1 medium zucchini
  • 1 medium squash
  • 1 red bell pepper
  • 1/2 yellow onion
  • 1 tsp salt
  • 1 tsp pepper
  • 1 garlic clove minced
  • 2 tilapia filets
  • 4 tablespoons of pesto (your favorite kind, not too oily)
  • 2 large pieces of parchment paper

Instructions

Preheat the oven to 350 degrees.

Slice the zucchini, squash, red bell pepper, and onion to a uniform size. Mix together in a medium bowl with salt, pepper and garlic.

Folding the parchment paper in half, trace and cut out a heart. Repeat with the second piece.

Line a baking sheet with foil (in case anything spills out of the packets). To assemble the packets, place a tilapia filet in each packet. Salt and pepper each filet and then spread 2 tablespoons of pesto on top. Divide the vegetables in 1/2, piling them on top of the filets.

To close the packets, crimp together the edges all around the fish. Be sure to not wrap the fish too tightly; leave some space to breathe! When all the edges are crimped, twist the last little bit at the bottom.

Bake for 15 20 minutes (I needed 18 minutes) until the fish is flaky. Open the packets and serve on bed of couscous (or quinoa or rice). I recommend pouring any of the liquid onto the couscous as well.

 

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Posted in Cleaning Services Post Date 01/23/2017


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