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Information
Farming
History
Imports
Facts
What Do They Eat?
Not From China
Not Frankenfish
Not Garbage Fish
Farmed vs Wild
Tilapia vs Bacon
Nutrition
Nutritional Information
Omega 6
Recipes
Blog
Contact
French Inspired Tilapia en Papillote
Ingredients
The Fish
4 fresh tilapia fillets
20 cherry tomatoes
1 large white onion, thinly sliced
4 tsp. maple syrup
1 lemon
1/2 cup dry white wine
4 sprigs fresh dill
chives, sea salt, and pepper to taste
The Sauce
1 tbsp. small capers, minced
4 tbsp. sour cream
1 tbsp. Dijon mustard
1/4 lemon
Preparation and Cooking Instructions
Preheat oven to 360°F (182°C).
Combine the sauce ingredients in a small bowl and set aside.
Soak the sliced onion in a bowl with lukewarm water for 10 minutes.
Drain, rinse, and place the onions on a sieve to dry.
Cut the lemon along its equator into thin slices.
Rinse tilapia fillets and pat dry with a paper towel.
Cut a large section of aluminum foil and place a small handful of the onions.
Drizzle the onions with 1/2 tsp. of maple syrup.
Lay one tilapia fillet on the onions.
Add 3 onion slices, a sprig of dill, and a pinch of salt and ground black pepper on the fillet.
Fold up the sides of the foil to create a container and add 2-3 tbsp. white wine and 5 tomatoes.
Take both ends of the foil that are on the sides of the tilapia and roll them together so that you form a pocket and the contents are sealed up.
Repeat these steps with each tilapia fillet.
Place the pockets in the oven and back for 15-20 minutes.
Take them out of the oven and carefully unwrap the foil.
Serve hot and with a side of the sauce.
Enjoy & Share
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