Whole tilapia en papillote
Whole tilapia en papillote

Preparation time 15 minutes

Total time: 40 minutes

Ingredients

  1. 45 mL (3 tbsp.) olive oil
  2. 15 mL (1 tbsp.) lemon zest (about 1 lemon)
  3. 30 mL (2 tbsp.) lemon juice (about ½ lemon)
  4. 30 mL (2 tbsp.) honey
  5. 2 red sweet peppers, cut into thin strips
  6. 1 fennel bulb with leaves, cut into thin strips
  7. 1 red onion, cut into thin rounds
  8. 4 whole tilapia
  9. 2 lemons, cut into thin rounds

Directions

  1. Preheat oven to 180°C (350°F).
  2. Mix together the oil, lemon zest and juice, and honey until smoothly blended. 
  3. Add the vegetables and the fennel leaves, and mix well. 
  4. Equally divide the vegetables into 4 foil packets big enough to hold a whole fish. 
  5. Stuff the insides of the fish with lemon rounds. Using a pointed knife, make small incisions in the fish skin.
  6. Place a whole sea bass on the vegetables and spread remaining oil and lemon mixture over top. Season with salt and pepper. Bake for 20 to 25 minutes.

Chef's secret: It's also possible to cook the foil packets on the barbecue.

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