TILAPIA ON CREAMY RICE AND VEGGIES BAKED EN PAPILLOTE

Hello Food Tastes Yummy fans! I know you haven't seen me write any recipes in the last couple of weeks but I am back again... To be honest with me being pregnant I haven't been too inspired lately to cook. The baby seems to want a whole lot of chef boyardee and other quick meals. Lazy and tired are the words here, but on this particular night I wanted to make something a little special for my husband who has been missing out on a lot of home cooked meals lately. I wanted to keep the meal simple but elegant enough to serve to guests. This French technique is baking fish in en papillote (in parchment paper). You seal up whatever you want to steam in the oven and you let the natural juices of whatever you're cooking infuse to make your sauce. A very healthy and delicious way of cooking. Here is my recipe for baked tilapia. Enjoy!

Serves 2

Preheat the oven to 400 degrees F.

Baking time: 30 minutes

Ingredients:

  • 2 fresh tilapia fillets
  • 2 cups of cooked white rice
  • 1 can of condensed creamed soup (i.e. cream of mushroom)
  • 1/2 can of water or milk
  • 3 garlic cloves, grated
  • zest of one lemon
  • coarse salt and freshly ground black pepper
  • 2 small handfuls of frozen or fresh green beans
  • 3/4 cup of baby carrots
  • 8 pieces of asparagus
  • 2 tbsp butter
  • 4 tbsp olive oil
  • 1/4 tsp of dried basil
  • juice of one lemon
  • 4 slices of lemon

You will need 2 large pieces of parchment paper - large enough to wrap the fish, rice and veggies.

1. In a large bowl, add in the cooked rice, creamed soup, 1/2 can of water, grated garlic and zest of one lemon. Mix it around and sprinkle in a little salt and pepper to taste.

2. Preheat the oven to 400 F and line a large baking sheet with foil to catch any possible spillage. Take a large sheet of parchment paper, spoon about 1 cup of creamy rice in the middle, and top it with a fish fillet. Do the same with the other. Take the veggies and place them on each side of the fish and rice. Place one tbsp of butter on top of each fish and drizzle olive oil on top.

3. Season the fish and veggies with a little salt, pepper and dried basil. Squeeze a bit of lemon juice on top of the fish, and then place 2 slices of lemon on each. Carefully fold the parchment paper over and seal the sides to ensure that the juices stay in while cooking. Place it on top of the lined baking sheet and bake it in the oven for 30 minutes. Serve immediately and enjoy!

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