Tilapia en Papillote with Herbs & Veggies

Name: Tilapia en Papillote with Herbs & Veggies
Prep time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: french
Ingredients: 4 pcs tilapia fillet (about 150g each, skinless); 1 pcs zucchini (medium, julienned); 1 pcs carrot (medium, julienned); 1 pcs bell pepper (red, thinly sliced); 12 pcs cherry tomato (halved); 1 pcs lemon (thinly sliced into rounds); 4 pcs garlic (cloves, thinly sliced); 4 tsp olive oil; 1 tbsp unsalted butter (cut into 4 small pats); 2 tbsp fresh dill (chopped); 2 tbsp fresh parsley (chopped); 1 pinch salt; 1 pinch black pepper

RATING

0.0/5

TASTE SCORE

8/10

Delicate tilapia fillets steamed to perfection in parchment paper packets alongside vibrant julienned vegetables. The sealed pouch traps every wisp of aromatic steam infused with lemon, garlic, and fresh herbs, producing a beautifully moist, flaky fish and tender-crisp veggies. A light, elegant French-inspired dinner that feels fancy but comes together in minutes with almost no cleanup.

PREP

15m

COOK

SERVES

1 PIECE

245 cal

SERVINGS

METHOD · 6 STEPS

prep
Preheat oven and prepare parchment.
1.Preheat the oven to 400°F (200°C).
2.Cut 4 squares of parchment paper, each about 15 inches wide.
3.Fold each square in half diagonally to form a crease, then open it back up.
prep
Season the tilapia fillets.
1.Pat tilapia fillets completely dry with paper towels.
2.Season both sides of each fillet with a pinch of salt and black pepper.
TIPDry fillets seize the steam better and stay flaky, not watery.
assemble
Assemble the papillote packets.
1.On one half of each parchment square, place a small pile of julienned zucchini, carrot, and bell pepper.
2.Lay a seasoned tilapia fillet on top of the vegetables.
3.Scatter halved cherry tomatoes and sliced garlic around the fish.
4.Place 2 lemon slices and one pat of butter on top of each fillet.
5.Sprinkle fresh dill and parsley over everything.
6.Drizzle 1 teaspoon of olive oil over each portion.
TIPLeave a 2-inch border around the food so you can seal the packet tightly.
assemble
Seal the parchment packets.
1.Fold the empty half of the parchment over the fish and vegetables.
2.Starting at one corner, make small overlapping folds along the open edge to crimp and seal tightly.
3.Twist the final corner tip and tuck it underneath the packet to hold the seal.
TIPThe packet should puff up during baking — a tight seal traps all the steam inside.
bake · ~15 min
Bake until packets are puffed and fragrant.
Place the sealed packets on a baking sheet. Bake for 12 to 15 minutes, until the parchment is puffed up and lightly browned. The fish will be opaque and flake easily with a fork.
TIPNo need to flip or open the packets during baking — the steam does all the work.
serve
Serve immediately in the packets.
Transfer each parchment packet directly to a dinner plate. Let each person cut open the parchment at the table — the burst of herby steam is part of the experience. Spoon any juices pooled inside over the fish.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the tilapia fillets very dry with paper towels before seasoning to ensure they steam, not poach, for the flakiest texture.
2
Julienne the zucchini, carrot, and bell pepper into matchsticks about the same thickness so they cook evenly in the short steaming time.
3
Leave a 2-inch border around the food on the parchment so you can fold a tight, leak-proof seal—steam escaping means dry fish.
4
Crimp the parchment edges with multiple small, overlapping folds and tuck the final corner under the packet to hold the seal during baking.
5
Let the packet puff up and brown slightly (12–15 minutes)—the visual cue is a billowy parchment; no need to peek or flip.
6
Serve the packets unopened on plates and let diners cut them open at the table for the dramatic burst of lemon-herb steam.
7
These packets can be assembled a few hours ahead on a tray and refrigerated; add 2 extra minutes to the bake time if starting cold.

RECIPE VARIATIONS

Adapt it for your goals.

citrus ginger

Citrus-ginger

Replace lemon slices with thin orange rounds and add 1 teaspoon of grated fresh ginger per packet for a brighter, zesty twist that pairs beautifully with tilapia.

low oil

Low-oil

Skip the olive oil drizzle and use only the butter pat (or omit butter too) and rely on the vegetables' natural moisture — the fish stays tender with less fat.

herb swap