Dinner · French · 10 min
Tilapia en Papillote with Ginger, Scallions, and Snap Peas
- Calories
- 253
- Protein
- 24g
- Carbs
- 24g
- Fat
- 5g
Ingredients
- 84.6 g Tilapia fillet, raw
- 166.7 g Sugar snap peas
- 166.7 g Scallions, raw
- 3.5 g Ghee (clarified butter)
Method
- 01Preheat your oven to 400 deg F (200 deg C).
- 02Fold a large piece of parchment paper in half to create a crease, then open it back up.
- 03Lay the sugar snap peas and thinly sliced scallions in the center to create a 'bed' for the fish.
- 04Place the tilapia fillet directly on top of the vegetables.
- 05Drizzle the ghee over the fish and season lightly with a pinch of sea salt.
- 06Fold 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.
- 07Place the pouch on a baking sheet and bake for 12-14 minutes, or until the fish is opaque and flakes easily with a fork.
- 08Carefully open the parchment pouch—watch out for the fragrant steam—and transfer the contents to a shallow bowl.
- 09Serve immediately, letting the aromatic juices from the steamed vegetables pool at the bottom of the bowl.
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