Best 2 Tilapia And Vegetable Packets Recipes

If you are looking for a quick, easy, and delicious way to cook tilapia, then you have to try cooking them in parchment paper packets along with some vegetables. This method not only locks in the flavor and moisture of the tilapia, but it also cooks the vegetables perfectly. Furthermore, cooking tilapia in separate packets allows you to create customized meals with different flavors and ingredients.

Here are our top 2 tried and tested recipes!

TILAPIA AND VEGETABLE PACKETS

TILAPIA AND VEGETABLE PACKETS image

Categories Fish

Yield 4 filets

Number Of Ingredients 8

Ingredients

4 cup(s) baby spinach
4 (6-oz) tilapia fillets
8 ounce(s) thin asparagus, cut into 2-in. pieces
4 teaspoon(s) capers
1 small shallot, finely chopped
2 teaspoon(s) fresh thyme leaves
8 teaspoon(s) olive oil Kosher salt and pepper
1 lemon, thinly sliced into 12 rounds

Steps:

Heat oven to 425ºF. Tear off four 12-in. squares of parchment paper or foil and arrange on 2 baking sheets. Divide the spinach between the squares and place the fish on top. Top the fish with the asparagus, capers, shallot and thyme on top. Drizzle with the olive oil and season each with 1/4 tsp salt and 1/8 tsp pepper, then top with the lemon slices. Top each fillet with another square of parchment or foil. Fold each edge up and over 3 times. Then fold each corner of the packet under itself to create a seal that will remain intact while packet is in the oven. Bake for 15 minutes. Transfer each packet to a plate. Just before serving, use a paring knife or scissors to cut an X in the center of the parchment. Fold back the triangles (be careful of the steam), gently tearing open the paper.

TILAPIA AND VEGETABLE PACKETS RECIPE

Tilapia and Vegetable Packets Recipe image

Provided by á-51418

Number Of Ingredients 9

Ingredients

4 cups baby spinach
4 (6-ounce) tilapia fillets
8 ounces thin asparagus, cut into 2-inch pieces
4 teaspoons capers
1 small shallot, finely chopped
2 teaspoons fresh thyme leaves
8 teaspoons olive oil
Kosher salt and pepper
1 lemon, thinly sliced into 12 rounds

Steps:

Heat oven to 425°F. Tear off four 12-inch squares of parchment paper or foil and arrange on 2 baking sheets. Divide the spinach between the squares and place the fish on top. Top the fish with the asparagus, capers, shallot and thyme on top. Drizzle with the olive oil and season each with 1/4 teaspoon salt and 1/8 teaspoon pepper, then top with the lemon slices. Top each fillet with another square of parchment or foil. Fold each edge up and over 3 times. Then fold each corner of the packet under itself to create a seal that will remain intact while packet is in the oven. Bake for 15 minutes. Transfer each packet to a plate. Just before serving, use a paring knife or scissors to cut an X in the center of the parchment. Fold back the triangles (be careful of the steam), gently tearing open the paper.

Tips:

Choose fresh, firm tilapia fillets. Look for fillets that are bright pink or white in color and have no discoloration.
Use a variety of vegetables. This recipe is a great way to use up leftover vegetables, so feel free to experiment with different combinations. Some good options include broccoli, carrots, zucchini, and bell peppers.
Season the tilapia and vegetables well. This will help to enhance the flavor of the dish.
Use a good quality parchment paper. This will help to prevent the packets from sticking to the baking sheet.
Fold the packets tightly. This will help to keep the steam inside the packets and cook the food evenly.
Bake the packets for the correct amount of time. Overcooking will make the tilapia dry and tough.

Conclusion:

Tilapia and vegetable packets are a healthy and delicious way to cook tilapia. This recipe is easy to make and can be tailored to your own preferences. With a few simple tips, you can create a delicious and nutritious meal that the whole family will enjoy.