Rating: 4.75 stars
24 Ratings
  • 5 star values: 20
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

This is a quick and easy recipe that requires very little effort but tastes and looks amazing. This is also served great with a side of lemon risotto or just plain white rice. You can also just eat the fish by itself. When serving the dish, do not unfold the bag, just rip it open on its side and open it up enough to eat from the bag. This keeps all the juices and flavor in one place, and it looks nice.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Butter a baking sheet so that the bottoms of the packets will brown when baked.

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  • Prepare 4 sheets of parchment paper by folding each sheet in half and placing a tilapia fillet centered onto one side of the fold of each sheet. Season the tilapia with salt and black pepper. Top the fillets with equal amounts of tomato, garlic, basil, and capers. Sprinkle lemon juice over the fillets. Place 1 tablespoon butter atop the fish. Drizzle white wine over the fillets.

  • Roll up the sides of the paper first, then the top, leaving 1/2-inch space along one edge; fold to seal. Grease the bottoms of the packets with 1 tablespoon butter and arrange on the baking sheet.

  • Bake in preheated oven until the fish flakes easily with a fork, 15 to 20 minutes.

Cook's Note:

Make sure that the parchment paper you are using is actual parchment and not waxed paper like the kind you normally bake cookies on. Waxed paper cannot withstand the amount of heat in the oven that parchment paper can. (Waxed paper=325 degrees F (165 degrees C); parchment paper=420 degrees (220 degrees C).

Nutrition Facts

303 calories; protein 23.7g; carbohydrates 4.7g; fat 16g; cholesterol 79.1mg; sodium 189.6mg. Full Nutrition
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Reviews (15)

Most helpful positive review

Rating: 5 stars
03/18/2013
This was delicious and so easy to make. Don't let the looks or sound of it fool you. Find a video online of how to wrap the parchment and just go for it. The only thing that was a bit hard was trying to keep the wine and lemon juice from leaking out of the sides while I was folding. All in all though it was very easy and made a wonderful healthy light flaky incredibly aromatic fish. The presentation is great too (see my photo...which doesn't do it justice). I didn't have capers so went without but I would recommend using them and not rinsing the brine off. The dish was lacking in salt because I didn't have them (though in retrospect green olives with a little of their juice might have sufficed). This dish is the only thing I've ever seen my Dad put salt on (I did salt the fish beforehand). I paired this with "Stuffed Peppers Italian Style" from this site. I will absolutely make this dish again. Thanks so much for posting Paula! Read More
(16)

Most helpful critical review

Rating: 3 stars
03/27/2017
This recipe calls for far too much wine.. the paper does not close well with this much liquid. You really cannot taste anything except the lemon and of course the fish. Read More
(1)
24 Ratings
  • 5 star values: 20
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/17/2013
This was delicious and so easy to make. Don't let the looks or sound of it fool you. Find a video online of how to wrap the parchment and just go for it. The only thing that was a bit hard was trying to keep the wine and lemon juice from leaking out of the sides while I was folding. All in all though it was very easy and made a wonderful healthy light flaky incredibly aromatic fish. The presentation is great too (see my photo...which doesn't do it justice). I didn't have capers so went without but I would recommend using them and not rinsing the brine off. The dish was lacking in salt because I didn't have them (though in retrospect green olives with a little of their juice might have sufficed). This dish is the only thing I've ever seen my Dad put salt on (I did salt the fish beforehand). I paired this with "Stuffed Peppers Italian Style" from this site. I will absolutely make this dish again. Thanks so much for posting Paula! Read More
(16)
Rating: 5 stars
03/09/2013
Great taste and easy to make Read More
(7)
Rating: 5 stars
07/16/2013
This was delicious and easy! We are trying to eat more healthy so I made a few changes. I mixed the tomato garlic basil and capers together. Then after drying the filets and seasoning them with salt and pepper I spooned over a bit of the tomato mixture on each filet. I topped with a slice of lemon rather than lemon juice to keep it from being too juicy. I omitted the butter and wine. I loosely folded the parchment paper leaving gaps for steam to escape. I did not grease the baking sheet and I baked in a 350 degree oven for 20 minutes. The fillets were moist and perfect. I served with rice and salad and even the kids gobbled it up with requests for seconds! This will definitely be a repeat in our home. Read More
(5)
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Rating: 4 stars
09/25/2014
This was a really easy and quick recipe...great for a weekday dinner. I wish we made more. We served it with brown rice (which soaked up the juice nicely) and asparagus. I will make it again. Did I mention that I usually hate tilapia because it is so bland? This was very flavorful! Read More
(2)
Rating: 5 stars
03/25/2014
Really yummy. A big hit with the family. I added a thin slice of lemon on top of each fish fillet and I did the pouches in aluminum foil instead of parchment paper. Just as tasty and worked just as well and no need to butter the pan under the pouches. Read More
(2)
Rating: 3 stars
08/18/2014
Easier than I thought and pretty good too Read More
(1)
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Rating: 5 stars
08/08/2013
This was so good I couldn't believe it was so delicous. No worries about dried out fish! Since I prefer salt water fish I used sea bass. Unbelievable! Read More
(1)
Rating: 3 stars
03/27/2017
This recipe calls for far too much wine.. the paper does not close well with this much liquid. You really cannot taste anything except the lemon and of course the fish. Read More
(1)
Rating: 5 stars
11/19/2014
Excellent! Make sure to use kosher salt and fresh cracked black pepper! Read More