Cooking fish in sealed parchment paper packets, or in papillote, not only makes for a beautiful presentation but also allows the fish to steam in its own juices instead of using extra butter or oil for sautéing. The fish stays incredibly moist, and its flavor can really shine!
- 4 (4-ounce) tilapia fillets
- Juice of ½ lemon
- 2 tablespoons butter, divided
- 2 teaspoons minced garlic, divided
- Salt and pepper
- 4 sprigs fresh dill
- Preheat oven to 400°F, and lay out 4 large squares of parchment paper.
- Place a tilapia fillet in the center of each square of paper, and then squeeze fresh lemon juice over the top.
- Top each fillet with ½ tablespoon butter, and then sprinkle each with ½ teaspoon of minced garlic.
- Lightly season each fillet with salt and pepper, and then top with a full sprig of dill.
- Fold the sides of the paper up and over the fish, and then fold the edges over each other to fully seal. Place on a sheet pan, seam-side down.
- Bake for 15 minutes, and let rest for 3 minutes before serving.
HELPFUL TIP: You can also make this in aluminum foil rather than parchment paper. It is far easier to seal the packets this way.