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
French Inspired Tilapia en Papillote

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.

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