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Mediterranean-Style Fish en Papillote plated
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Mediterranean-Style Fish en Papillote

Mediterranean-Style Fish en Papillote is a healthy, incredibly tasty meal that's done in under 40 minutes. Perfect for weeknights! 
Course Entree
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Author Michelle

Ingredients

  • 4 tilapia loins
  • 2 medium tomatoes, coarsely chopped
  • 1/2 cup Vidalia onion, thinly sliced
  • 3 cloves of garlic, coarsely minced
  • 1 tbsp. non-pareil capers, chopped
  • 1/2 cup Kalamata olives, chopped
  • 2 tbsp. red wine vinegar, divided
  • 2 tbsp. extra virgin olive oil, divided
  • 1/2 tbsp. salt
  • 1/4 tbsp. freshly ground black pepper

Instructions

  • Preheat oven to 350 degrees.
  • Rinse tilapia loins and pat dry. Season each loin with salt and pepper.
  • Tear four large squares (14" x 12") of parchment paper and fold in half. Draw a half-heart on half of the paper, using as much of the paper as possible. Cut out the half-heart shape with a pair of scissors or kitchen shears (when you unfold it, you'll have a whole heart!).
  • Place one tilapia loin on one half of each parchment paper heart, placing the fish about 1/2" away from the fold. Arrange tomatoes, onion, garlic, capers, and olives evenly on top of each loin, dividing the ingredients equally among the four packets. Drizzle each loin with 1/2 tbsp. of olive oil and 1/2 tbsp. of red wine vinegar.
  • To make each packet, fold the empty half of the parchment paper heart over the ingredients and line up the edges of the 2 halves. Start at the broadest part of the packet: working in ~2" sections, start folding the edges of the paper upward toward the top of the packet, leaving about 1/2" of space all around the fish. Move on and fold the next section toward the top of the packet; repeat until you reach the narrow part of the parchment paper. Twist the remaining paper and fold under the packet (you can also secure it with a staple or paperclip). Set the packet on a baking sheet and repeat with the other packets.
  • Bake for 25 minutes, or until the fish is flaky and no longer translucent (be very careful opening the packets to avoid steam burns). Serve and enjoy!