One day while at the Sunflower Farmers Market the Witch found herself in front of the seafood department and wouldn't you know it, but out of her mouth came these words: "I'll take a pound of tilapia, please". Proudly the Witch took her fish home and put it in the freezer. There it stayed for over a month (so much for bravery!) before she finally got up the courage to make the fish. When she did, she was a HUGE baby about it; the Witch actually cried and pitched a full on hissy fit about the fish, one that her 5 yr would have been proud of. It wasn't cute people. The Husband said something snarky along the lines of "Watch, you'll discover that you love fish and it'll become your new favorite protein". That really really pissed off the Witch at the time, but as it turns out, he was right. The dish that Jenn recommended I try first was Parmesan Garlic Tilapia. It was really really good! If you're looking to convert a fellow fish hater, try this one. It worked for the Witch (and she's a tough sell let me tell you!!)
Tilapia in Papillote with leeks, asparagus and compound butter
makes 4 servings
4 tilapia filets
2 leeks dark green cut away, sliced into quarter moons and rinsed well
20 asparagus spears
1/2 stick butter
2 T fresh minced parsley
15-20 chive stems, minced
1/2 t dried oregano (or 1t of fresh minced)
1/2 lemon, cut into rounds
1/4 c Chardonnay or other dry white wine
kosher salt and pepper
12 grape tomatoes
Preheat oven to 400F
Make the compound butter first by combining the softened butter, a few pinches kosher salt and pepper along with the herbs. Mix well to make the compound butter. Place butter in the freezer while assembling the papillote.
Cut the parchment paper into large rectangles, about twice the size of the fish. Make the parchment look like a fat lopsided heart - this will aid in rolling the papillote.
Rinse and dry your fish. Season fish with kosher salt and pepper on both sides.
Lay 5 asparagus spears down on the parchment paper. Lay a small handful of leeks on top of the asparagus. Top the leeks with the fish. Now take 1/4 of the compound butter (about 1 heaping tablespoon) and place it on top of the fish. Top the butter with 2-3 lemon rounds and finish with 3 cherry tomatoes on top of the lemons. Drizzle the fish with 1T white wine.
Fold the papillote, heavily creasing the paper as you go to seal in air and juices. Place sealed papillotes on a baking sheet.
Bake for 15-20 minutes. Remove from oven, cut the papillote open and slide the entire contents onto a plate. Drizzle the juices on top of the fish and enjoy!
Nutrition Facts calculated at SparkPeople recipe calculator Amount Per Serving Calories 273.1 Total Fat 13.7 g Saturated Fat 7.7 g Polyunsaturated Fat 0.6 g Monounsaturated Fat 3.3 g Cholesterol 86.0 mg Sodium 551.1 mg Potassium 643.2 mg Total Carbohydrate 11.8 g Dietary Fiber 2.5 g Sugars 2.5 g Protein 25.2 g