Tilapia en Papillote

Tilapia en Papillote

Serves 1.


1 Regal Springs Tilapia fillet
1 zucchini, chopped or spiral-cut
1/4 onion, diced
Cherry tomatoes, halved
Asparagus, diced
2–3 lemon rounds, thinly sliced
4–5 fresh thyme leaves
Drizzle of white wine
Egg whites to seal parchment
Salt and black pepper to taste


Preheat an oven to 400ºF.

Cut parchment paper into a heart shape, about 16 x 16 inches.

Sauté onion, tomatoes and asparagus 2–3 minutes, until softened.

Lay cooked vegetables on one side of the parchment heart. Lay tilapia fillet atop vegetables. Top with lemon rings and thyme, then drizzle with white wine.

Brush edges of parchment paper with egg whites. Fold the other side of the parchment over ingredients to meet the edge of the other side. Fold bottom corner under the parchment pouch and tuck underneath; continue folding the loose edges of parchment together and tucking them under until parchment is completely sealed.

Place sealed parchment heart in preheated oven for 10–12 minutes. When cooked, remove from oven and open parchment carefully—steam will immediately escape.

Season with salt and pepper to taste.