Tilapia Baked in Parchment

By ccavaletti

Ingredients

• 2 cups cubed new potatoes (1-inch pieces)
• 3 tablespoons butter, softened
• 3 tablespoons minced fresh parsley
• 2 tablespoons lemon zest
• 2 tablespoons fresh lemon juice
• 1 tablespoon minced green onion
• 2 teaspoons minced fresh dill
• 2 cloves garlic, minced
• 4 (6-ounce) tilapia fillets
• 2 cups sugar snap peas
• 1 1⁄2 cups matchstick carrots
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• Garnish: lemon wedges

Details

Servings 4

Preparation

Step 1

In a medium Dutch oven, combine potatoes and water to cover. Bring to a boil over medium-high heat. Reduce heat, and simmer for 6 minutes, or until just fork-tender. Drain, and set aside.

In a small bowl, combine butter, parsley, lemon zest, lemon juice, green onion, dill, and garlic; set aside.
Preheat oven to 450˚.

Cut 4 (15x13-inch) rectangles of parchment paper; fold each rectangle in half lengthwise, and open out flat.
Place 1 fillet on one-half of each parchment sheet in the middle near the crease. Top each evenly with sugar snap peas, carrots, and cooked potatoes. Sprinkle each evenly with salt and pepper. Top each evenly with butter mixture.

Fold paper edges over to enclose fish; cut off open corners of parchment to make a half moon. Starting with rounded edge of fold, pleat and crimp edges of parchment to make an airtight seal. Place parchment packets on a rimmed baking sheet. Bake for 10 minutes or until packets are puffed.

Open packets carefully to release steam. Garnish with lemon wedges, if desired. Serve immediately.