Tilapia en Papillote with Ginger, Scallions, and Snap Peas

Preheat your oven to 400 deg F (200 deg C).

Fold a large piece of parchment paper in half to create a crease, then open it back up.

Lay the sugar snap peas and thinly sliced scallions in the center to create a 'bed' for the fish.

Place the tilapia fillet directly on top of the vegetables.

Drizzle the ghee over the fish and season lightly with a pinch of sea salt.

Fold the parchment over the fish and tightly crimp the edges to create a sealed pouch; this traps the steam, ensuring the fish cooks gently and stays moist.

Place the pouch on a baking sheet and bake for 12-14 minutes, or until the fish is opaque and flakes easily with a fork.

Carefully open the parchment pouch—watch out for the fragrant steam—and transfer the contents to a shallow bowl.

Serve immediately, letting the aromatic juices from the steamed vegetables pool at the bottom of the bowl.