Welcome to the easiest way to cook fish. Ever. “En papillote” is a fancy way of saying in parchment paper – which you can buy in any super market and use again for cooking other fish (I’ve seen a lot of salmon recipes) or baking. I found this recipe that I tried a few years ago at a blog called Heart Homecooked.
One thing to note: I subscribe to the “never eat fish on Monday’s” school of thought based on reading enough of Anthony Bourdain’s books. The theory is that restaurants get their last delivery on Friday and anything left over from the weekend is sold off on Mondays. I think the same goes for grocery stores so try making this on a Tuesday or Wednesday!
2 Tilapia fillets
2 sprigs each of thyme, oregano
2 slices of lemon (wheels)
2 Tbs of butter
1 shallot cut into slices
coarse salt and ground black pepper to taste
I also added some “ribbons” of zucchini to the top but it’s not necessary. To do that you use a vegetable peeler and strip off ribbons of zucchini in thin sheets.
Preheat oven to 400F. Wash fillets and pat dry with paper towels. Season well with salt and pepper. Cut parchment paper into a heart shape and place fillets on top of cut parchment paper and top with shallots, butter, lemon wheel and herbs. Seal the pouch by continually folding it over and cook for 8-10 minutes. See photos below for more instruction.