Tilapia en Papillote with Tomatoes and Garlic


Who’s fancy? I am! And you can be too, because this is easy. And you’ll impress everyone.

All you have to do is put a bunch of stuff in some parchment paper and put it in the oven. Voila!


  • 4 tilapia filets
  • grape tomatoes
  • 2 garlic cloves
  • a handful of fresh basil leaves
  • 2 lemons
  • Chicken stock (or homemade!)
  • salt and pepper
  • parchment paper

First, you’ll want to slice your tomatoes and lemon. You’ll also want to cut your parchment.


Fold your parchment paper in half.


Free-hand cut a heart shape.


Because you loooove to eat healthy…


Next, lay your filet onto one side of the parchment. Season with salt and pepper. I like to grate my garlic because chopping it so tiny is far to tedious for me (Just kidding! But I really do like to grate it. Thanks, Rachael Ray!) I used half a grated garlic clove on each filet. Place the basil leaves on top of the garlic. I had really tiny leaves so I used a few on each filet.


Add tomatoes and lemon slices.


Fold the other side of the parchment on top of the filet.


Start folding the edges over each other, starting from the rounded edge of the parchment.


When you get to the end, make a sort of funnel for the chicken stock to go in. Sorry for the blurry picture, you can blame Carey!


Pour just a little chicken stock into the packets. Just a splash!


Twist the end of the packet and tuck it under. If your folding technique doesn’t work, you can always fold and then secure the loose part with a toothpick (just be sure to soak them for a few minutes before!)


Make sure you spray your pans and the tops of the packets, too!

Bake at 350º for about 20 minutes.


Cut it open and serve in the parchment for a rustic/fancy presentation!


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