This recipe is courtesy of my friend Nandita in New York who says:
Here’s my go to recipe when I am feeling a bit lazy but still want to impress my guests with a delicious and healthy dish.
Tilapia en papillote
Tilapia fillets: Medium sized, one per person
Bell peppers: Green, red, orange & yellow
Tomatoes: Cherry or grape tomatoes
Season the fillets with salt and pepper. I like to use Hawaiian salt. And if I am feeling particularly exciting, I add a bit of cumin and cayenne pepper. Place it on a piece of parchment paper (aluminium foil works too) big enough to fold around the fish with some room to spare.
Slice the bell peppers and lemon into thin rings and arrange them on top of the fish. Use the colors, make it pretty. Top it off with the tomatoes, sliced in half. And finally the scallion, thinly sliced. Add some salt and pepper for the veggies. Drizzle a little bit of olive oil on top.
Fold the paper/foil around it and seal it, not too tightly. The idea is to create a pocket that traps the steam and cooks in it. Place the pockets on a tray.
Preheat the open to 375 and put the tray in for 10 minutes. The cooking time depends on the size of your fillets and the thickness of veggies. Poke the fish with a knife to see if it is white all the way through. Add time in 5 minute increments if necessary.
Serve with rice, couscous or quinoa.
(You can use vegetables of your choice. I have done it with whatever I have at home – Bok Choy, Zucchini, Sugar Snap Peas etc.)