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Tilapia en Papillote (Tilapia in Parchment)
March 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!