Parchment Baked Tilapia with Fresh Fennel Salad
Prep Time: 20 min
Inactive Time: 3 min
Cook Time: 12 min
Total Time: 35 min
Servings: 4
RECIPE INGREDIENTS
- Parchment Baked Tilapia:
- 4 tilapia fillets (about 6 oz each)
- 1/2 tsp each salt and freshly ground pepper
- 1/4 cup dry white wine
- 4 tsp Filippo Berio Organic Extra Virgin Olive Oil
- 1 lemon, sliced
- 4 fresh sprigs thyme or tarragon
- Fresh Fennel Salad:
- 1 grapefruit
- 2 tbsp Filippo Berio Organic Extra Virgin Olive Oil
- 2 tsp white balsamic vinegar
- 1 tsp honey
- 1/2 tsp salt
- 1/4 tsp freshly ground pepper
- 1 small fennel bulb, thinly sliced
- 1/2 cup thinly sliced sweet onion
- 8 cups arugula
RECIPE DIRECTIONS
- 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.