Culinary Caravan's February Recipe of the Month

Tilapia en Papillote (Serves 1)

Preheat oven to 400F.
Get out a rimmed baking sheet and set aside.
Fold a 16-inch piece of parchment paper in half and cut out a half heart shape. Set aside.

1/3 cupcooked orzo pasta
7 ozfresh tilapia fillet(s), boned
1 oz EACHyellow pepper and snow peas, julienned
3baby carrots, julienned
2cherry tomatoes, quartered
1 tbspcapers
1 tspgrated lemon zest
1/2 tsp EACHdried basil and parsley flakes
1/2 tsp EACHgarlic and onion powder
1 1/2 ozdry white wine
season with salt and pepper if desired

On one half of the heart-shaped parchment paper, layer in the following order:
Cooked orzo, tilapia fillet(s), yellow pepper, snow peas, carrots, cherry tomatoes, capers, lemon zest, dried herbs and seasonings. Sprinkle evenly with white wine. Fold other half of heart shape over fish and, starting at the top of the heart, seal the packet by seaming the top and bottom edges over each other. Work your way around the heart to the bottom point. Tuck end under. Place on rimmed baking sheet and cook on middle rack in preheated oven for 20 minutes. Carefully open packet; the steam inside will be hot!

Chef's note:
This dish was inspired by a recipe I received from chef Cheryl Topitsch at Well Seasoned Personal Chef Services. Cheryl makes her "en papillote" (French meaning paper envelope for cooking) with shrimp, feta and basil but you can change the fillings to suit your own tastes using any type of fish/seafood you desire. Ensure the protein is no more than a 1/4-inch thick. For example, if you're using "Diver" scallops, slice them into a 1/4-inch thickness before layering them on top of the orzo. Preparing your fish/seafood in this manner will ensure even and thorough cooking.


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