Buttery, light, flaky tilapia baked in parchment. That sounds fancy but is really tasty and easy to make!

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Recipe Summary

prep:
35 mins
cook:
20 mins
additional:
4 hrs
total:
4 hrs 55 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix butter and basil together until evenly combined. Spoon onto a piece of parchment paper and roll up tightly into a log. Refrigerate until firm, at least 4 hours.

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  • Preheat the oven to 350 degrees F (175 degrees C).

  • Mix potatoes, squash, and onion together.

  • Cut each parchment paper sheet into a 15-inch square. Fold in half and trim edges to make a semi-circle. Unfold and place a handful of mixed vegetables on one half of each circle.

  • Drizzle 1 teaspoon olive oil over each tilapia fillet; season with salt and pepper. Position fillets over the vegetables and season with more salt and pepper. Place a couple slices of pesto butter and 1 tablespoon white wine over each fillet.

  • Fold empty half of parchment paper over the tilapia and vegetables, like a quesadilla. Twist the edges of the semi-circle to seal. Transfer to a baking sheet.

  • Bake in the preheated oven until tilapia flakes easily with a fork, about 20 minutes. Open parchment paper carefully and serve.

Cook's Note:

You can really use whatever vegetables you like and have laying around like eggplant, zucchini, bell peppers, etc.

Nutrition Facts

376 calories; protein 25.5g 51% DV; carbohydrates 14.9g 5% DV; fat 22.7g 35% DV; cholesterol 82.5mg 28% DV; sodium 131.5mg 5% DV. Full Nutrition
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