Tuesday, October 23, 2007
En Papillote aka In Parchment
One of my favorite fall meals is spicy squash soup and stuffed poblanos. I was all set to pick some up at Sauvie's but they were all out. Ok. Change of plan.
I decided instead of stuffed poblano's I would try to do Tilapia baked in parchment with some fresh veggies. It was so simple and delicious I want to eat it every night. I pretty much think you can use the technique with any type of fish, veggies, spice.
Tilappia with Anaheim's En Papillote
2 fillets of Tilapia
4 Anaheim peppers sliced long way into quarters
1 large tomato in thick slices
1 onion sliced in wedges
4 pats of butter
Juice from a lime
Fresh sprigs of cilantro
Salt & Pepper
Pre-heat oven to 400 degrees.
Take a large piece of parchment and fold it in half and place it on a baking sheet. Open the parchment and layer all the veggies and cilantro on one half of the parchment. Layer the fish on top and season with salt and pepper, drizzle fish with the lime juice and dot with the butter. Fold the parchment back over and seal the three open sides by rolling them up.
Bake in the oven for 30 minutes. Open the parchment slowly to let steam escape but be careful not to burn your fingers.