Tilapia En Papillote with Asparagus and Shrimp
I seasoned the fish with a bit salt and black pepper, cooked the asparagus in a hot skillet with a bit olive oil and freshly minced garlic, then seasoned with salt and black pepper, baked for 10 minutes, and it came out absolutely delicious and super light!
Ingredients
| ½ | pound |
asparagus
thin or medium |
|
| 2 | tablespoons |
butter
unsalted, softened |
|
| 1 | x |
lemon zest
grated |
* |
| 1 | x |
salt and black pepper
to taste |
* |
| 4 | large |
tilapia
fillets, 1/4 to 1 1/2 pounds total |
* |
| 2 | tablespoons |
lemon juice
fresh |
|
| 2 | ounces |
shrimp
cooked, rinsed and drained |
Directions
Snap off the thick ends of the asparagus, cut the spears diagonally into bite-size pieces, and blanch in lightly salted water. Drain and cool.
Meanwhile, beat the butter until light and blend in the lemon zest; season to taste with salt and pepper.
Preheat the oven to 450℉ (230℃).
For each portion, fold a 12-inch square of baking parchment in half diagonally and crease the corners.
Arrange one portion of tilapia filet on one side of the paper.
Season with a little lemon juice and top with a quarter of the shrimp and asparagus.
Dot with a quarter of the lemon butter.
Fold the other side of the paper over the fish and seal the package into a half oval with a series of creases, starting with one corner and finishing with a twist at the opposite end.
Repeat for the remaining portions.
Bake the packages on a sheet pan until the paper is browned and puffy, 7 to 8 minutes.
To serve, slit open each package and slide the contents, out onto a plate; or serve in the paper, letting each diner cut open his own.
Nutrition Facts
Serving Size 85g (3.0 oz)
So very good!
over 3 years ago