Parchment Baked Tilapia with Fresh Fennel Salad
- Preheat oven to 400°F. Cut 4 pieces of parchment into 11- x 15-inch rectangles; fold each one in half. Place fillet on top of each parchment piece; season with salt and pepper. Drizzle with wine and olive oil. Top each with lemon slice and tarragon sprig. Fold paper over fish, crimping edge and twisting to seal.
- Transfer packets to baking sheet; bake for 12 to 15 minutes or until fish flakes easily. Remove from oven; let stand for 5 minutes.
- Fresh Fennel Salad: Meanwhile, cut both ends away from grapefruit. Using sharp knife, remove peel and outer membrane. Cut between membranes to release segments. Working over a bowl, squeeze remaining membrane to release juices (you should have about 1/4 cup). Whisk together grapefruit juice, olive oil, vinegar, honey, salt and pepper.
- In large bowl, combine fennel, onion and arugula; toss with olive oil dressing until well combined. Serve with tilapia.
Tip: To serve tilapia, cut or tear open packet, being careful to avoid escaping steam.
Ingredient: Fish & Seafood
Cooking Method: Bake
World Cuisine: French
How To Make Your Own Parchment Pouches
Parchment pouches are a great way to cook fish, keeping it moist and flaky while soaking in all of your herbs and seasoning. You could buy them in the store, or you could watch this video from Filippo Berio on how to make your own parchment pouches. Try this simple, yet heavenly, recipe for Parchment Baked Tilapia from Filippo Berio.