Every weekend, I write out a menu for our dinners for the week and a grocery list for all the ingredients I’ll need to buy at the grocery store.
Sometimes I’ll leave this list on the counter. If Chris comes across this list, he will always add things to it-“steak,” “Chunkies,” and “bacon” are often scribbled there with the hopes that I will be mindlessly walking through the store and just throw them into the cart. Trust me, this trick or his has never worked.
The other day, I had written “Fish Packets” in one of the dinner slots. Well, let me tell you, the looks and questions I got about what “fish packets” are were hilarious. I don’t know if Chris knew quite what to expect, but these turned out great! They are light, fresh and perfect for a quick dinner.
You can use any veggies for this dish. Whatever is in season, and whatever you personally enjoy. I used peppers, onions, asparagus, and garlic.
Arrange your vegetables in the middle of sheets of parchment paper. You’ll want to use about 1-2 cups of veggies per packet.
Layer on your vegetables however you like. You can even customize each packet based on personal preferences. See how mine has asparagus and Chris’ is asparagus-free?
Lay your fish on top of all your vegetables. Season with salt and pepper, and drizzle with a little olive oil.
Top it all off with a few slices of lemon and you are ready to get your fold on.
Bring both sides of the parchment up and begin folding them together down towards the fish.
Staple the fold together to hold it in place.
Fold the edges in the same way towards the fish, and staple it together. Repeat on each packet.
Place your packets on a baking sheet and bake for 20-25 minutes at 400 degrees.
Remove and serve. I like to serve the whole packet. I think it makes the presentation pretty fun!
When you tear into the packet, you find your moist and flavorful roasted fish and tender vegetables.
Fish Parchment Packets
Makes 2 packets, but can easily be adapted for more
- 3-4 cups of vegetables of your choice (peppers, onions, garlic, asparagus, zucchini, eggplant, broccoli, etc.)
- 2 large tilapia fillets (about 8 oz each)
- 2 tsp olive oil
- 1 lemon, sliced
- salt and pepper to taste
- 2 large sheets of parchment paper
- Preheat oven to 400 degrees.
- Slice vegetables into similarly sized pieces
- Divide vegetables and arrange in the middle of the parchment paper sheets.
- Lay fish fillets on top of vegetables.
- Season with salt and pepper. Drizzle 1 tsp of olive oil on each fish fillet. Top with lemon slices.
- Bring both sides of the parchment up and begin folding them together down towards the fish. Staple together to hold the fold in place.
- Fold the edges in the same way towards the fish, and staple it together. Repeat on each packet.
- Place fish packets on a baking sheet and bake for 20-25 minutes.
- Serve fish in packets for a fun presentation.