{Momma Cuisine Show} Episode 6: Tilapia en Papillote

Tilapia en Papillote sounds very fancy, doesn’t it? “En papillote” is a French cooking method, that is translated to “in parchment”. The classic dish Poisson en Papillote is simply, baked fish in parchment paper!

What’s great about “en papillote” anything is that it food steams in the casing making it light, yet elegant. You can use this method of cooking with thinly pounded chicken breasts, vegetables, Mahi-Mahi, Halibut, or in this case, Tilapia. I most favor using seafood for this kind of cooking.

Tilapia en Papillote


4 Tilapia Fillets

Parchment or wax paper

1/3 cup red onions – sliced

1/2 cup of cherry tomatoes – halved

2 sprigs of fresh thyme

4 lemon wheels

1 tablespoon of white wine

1 tablespoon of olive oil

Salt & Pepper to taste


Heat the oven to 350 degrees.

Cut the parchment paper into large circles. Use a dinner plate as your template.

Place 2 fillets in each round of parchment paper. Top the fillets with red onions, tomatoes, the whole sprig of fresh thyme, 2 lemon wheels and 1/2 tablespoon each of white wine and olive oil.

Add some salt and pepper (or red pepper flakes) to taste. Close up the parchment and lay on a cookie or baking sheet.

Bake for about 15-20 minutes.

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