I believe I've said it before folks, I love anything curry! I haven't met a curry I didn't like, at least for now. Now I know that I've done a few curry recipes already, and I've posted quite a few tilapia recipes but I just couldn't resist doing yet another one. Also, I found out via google that my previous old "en papillote" recipe was a hit amongst readers. Since it is both a fast and healthy way of cooking, I found that people really enjoyed the recipe because it was simply the best of both worlds. *blushes* I am always pleased to hear people enjoying what I created *pat on back*. So I decided to post yet another one of those recipes. I dedicate this recipe to those of you that loved the first "en papillote" recipe. Thanks for reading folks and enjoy!

Serves 2

Preheat the oven to 425 degrees F

Baking time: about 30 minutes

Ingredients:
  • 2 tilapia fillets
  • 1/2 cup condensed can of cheddar cheese soup
  • 1/2 cup canned crushed tomatoes, low sodium variety
  • coarse salt and freshly ground black pepper
  • 1/2 tsp ground cumin, turmuric, paprika, chili powder
  • 1/4 cup milk
  • 2 tbsp fresh lemon juice
  • 2 garlic cloves, grated
  • 2 tsp extra virgin olive oil
  • 1 cup pre-packaged sliced carrots
  • 1/3 cup golden raisins
  • 2 tbsp fresh flat-leaf parsley, chopped
  • 1-2 green onions, chopped (to sprinkle when serving)

1. Preheat the oven to 425 F and tear off 2 huge sheets of parchment paper. Tear also a large sheet of aluminum foil and place it onto a large baking sheet to ensure less clean up after baking. This will catch any possible spillage. Place the parchment onto the counter for easy assembling. Place the tilapia fillets on the centre of each parchment sheet, place it aside for now.

2. In a mixing bowl, add in the condensed cheddar soup, crushed tomatoes, salt, pepper, cumin, turmeric, paprika, chili powder, milk, lemon juice and garlic. Mix thoroughly until combined. If you find the mixture too thick, than go ahead and add another tablespoon or two of milk.

3. Spoon a couple good dollops of the mixture onto each fish fillet, then drizzle 1 tsp each of olive oil. Evenly distribute the pre-sliced carrots and the golden raisins, then dollop the rest of the curry mixture on top of each fish and veggies, then sprinkle the chopped fresh parsley right on top.

4. Tightly enclose each parchment sheet, making sure that there are enough small folds to ensure no leakage. Place each en papillote on top of the prepared large baking sheet, and put it into the oven to bake for a good 25-30 minutes. Serve immediately on top of warm basmati rice. Sprinkle the chopped green onion on top of the rice and sauce.

Cook's Tip: If you can't find tilapia or wish to use another type of fish -- please do! You can even use small salmon fillets if you want. Other white fish work just as well.




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