Description
Buttery, light, flaky tilapia baked in parchment. That sounds fancy but is really tasty and easy to make!
Ingredients
- 1 stick unsalted butter, softened
- 1 tablespoon basil pesto
- 7 sheets parchment paper
- 2 medium red potatoes, cut into thin strips
- 1 yellow squash, cut into thin strips
- 1 yellow onion, diced
- 2 tablespoons olive oil
- 6 tilapia fillets
- 1 pinch sea salt and ground black pepper to taste
- 6 tablespoons white wine
Instructions
- Mix butter and basil together until evenly combined. Spoon onto a piece of parchment paper and roll up tightly into a log. Refrigerate until firm
- at least 4 hours.
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix potatoes
- squash
- and onion together.
- Cut each parchment paper sheet into a 15-inch square. Fold in half and trim edges to make a semi-circle. Unfold and place a handful of mixed vegetables on one half of each circle.
- Drizzle 1 teaspoon olive oil over each tilapia fillet; season with salt and pepper. Position fillets over the vegetables and season with more salt and pepper. Place a couple slices of pesto butter and 1 tablespoon white wine over each fillet.
- Fold empty half of parchment paper over the tilapia and vegetables
- like a quesadilla. Twist the edges of the semi-circle to seal. Transfer to a baking sheet.
- Bake in the preheated oven until tilapia flakes easily with a fork
- about 20 minutes. Open parchment paper carefully and serve.
Prep Time: 35 mins
Cook Time: 20 mins
Total Time: 4 hrs 55 mins
Servings: 6