TILAPIA IN PARCHMENT

Tilapia in Parchment (or a fancy name “Tilapia en Paillote) is a quick and easy recipe that requires very little effort but tastes and looks amazing. I added some Asian twists by using fresh ginger, green onions, Golden Mountain Seasoning Sauce (or light soy sauce) and serve with fresh Thai Seafood Sauce. You can make this easily in under 30 minutes.

I grew up in Bangkok Thailand and I was spoiled with a variety of fresh seafood, so I love this recipe. Tilapia is affordable and easy to find, even in the mid-west USA, where I live. I made sure to ask the fish guy at the grocery store to make sure it’s fresh. He confirmed they just arrived this morning so I think we’re good. If you can’t find Tilapia, any firm-fleshed white fish like Cod, Seabass or even Snapper will also be just as delicious.

Let’s cook some food!

Here are the key ingredients (other than the fish), fresh grated ginger, green onions, Golden Mountain Seasoning Sauce (or light soy sauce), and black (or white) pepper which is not included in this picture but you know what it looks like. 😉

Preheat oven to 400°F. For each fillet, cut a sheet of parchment paper, about 9 x 12, depend on how big your fillets are.

Fold each sheet in half and place one Tilapia fillet centered onto one side of each sheet. Top the fillet with green onions and grated ginger (about 1/4 teaspoon). My trick is to freeze the ginger first, then peel and grate with a microplane. It’s so much easier to grate frozen ginger.

Add 1 tablespoon of Golden Mountain Seasoning Sauce (or light soy sauce) on each fillet and a pinch of pepper.

For each packet, fold the top of the parchment paper down to cover the fillet. Start folding from one corner.

Keep folding around the edges tightly in 1/4-inch folds to create a half moon shape packet.

Make sure you press as you crimp and fold to seal the packets well, otherwise the steam will escape.

When you get to the end, fold back underneath.

Arrange the packets on a baking sheet. Bake 10 to 15 minutes (depends on how thick your fillets are). My four fillets combined weighed .80 lbs and only took 10 minutes.

To serve, cut open the packets and serve directly in the parchment on a plate. Or remove the fish to the plate using a spatula, don’t forget all the juice. Serve with the Thai Seafood Sauce.

Hope you give Tilapia in Parchment and Thai Seafood Sauce a try. The recipe for Tilapia in Parchment is below.

I also have another recipe for Tilapia, it’s called Itchy Tilapia. It’s amazing and nothing is itchy about it. I hope you give it a try as well.

Last but not least, there’s comment section below, if you’d like to share any comments. I’d love to read them. 🙂