Tilapia en Papillote (in Parchment)

I have known about this technique for years, but this summer I watched Mario make Halibut en Papillote on "The Chew" tv show.  It seemed like a light delicious way to prepare fish and especially for a summer dish.  So here it is:

Gather the ingredients and let's get cooking!

4 (4 ounce) tilapia fillets

salt and fresh ground pepper

1 large tomato, chopped

1 clove garlic thinly sliced

1 shallot thinly sliced

4 fresh basil leaves thinly sliced

1 1/2 tsp. capers, drained

4 tsp. fresh lemon juice

1/4 Cup white wine

1 Tbl. butter

Olive oil

Preheat the oven to 350 degrees.  Oil a baking sheet with some olive oil so that the bottoms of the parchment packets will brown when baking.

Prepare four sheets of parchment paper by folding each sheet in half and placing a tilapia fillet centered onto one of the sides.  Season the fillet with salt and pepper.  Top each of the four fillets with equal amounts of tomato, garlic, shallot, basil, and capers.  Sprinkle with lemon juice.  Dot one Tbl. of butter on top, drizzle with white wine.

Lay the other half of the parchment over the half with the fillet.  Start folding and creasing, folding and creasing until the entire fillet is sealed up. One chef brushes the edges of the parchment with egg wash to help it stick together.  (So that's what I did.)  Place the parchment packets on the oiled baking sheet you prepared earlier.  Drizzle the tops with a little olive oil.  Bake in the preheated oven for 20 minutes.

Look at this beauty after baking for 20 minutes.

To serve, cut a slit with a sharp knife in the center, then tear the packet open.  The steam will escape so be careful.  When the packet is opened, the aroma of the fish and all the toppings will knock your sox off!  Serve immediately in the parchment packet.  If you have guests, let them open their own packet and be amazed at what a great cook you are!

Enjoy friends!