All Recipes Best Recipe Seafood Fish Tilapia

Ingredients

1 stick unsalted butter, softened 1 tablespoon basil pesto 7 sheets parchment paper 2 medium red potatoes, cut into thin strips 1 yellow squash, cut into thin strips 1 yellow onion, diced 2 tablespoons olive oil 6 tilapia fillets 1 pinch sea salt and ground black pepper to taste 6 tablespoons white wine

Nutrition Info

376 calories carbohydrate: 14.9 g cholesterol: 82.5 mg fat: 22.7 g fiber: 2.2 g protein: 25.5 g saturatedFat: 11 g servingSize: - sodium: 131.5 mg sugar: 1.6 g transFat: : - unsaturatedFat: : -

Mix butter and basil together until evenly combined. Spoon onto a piece of parchment paper and roll up tightly into a log. Refrigerate until firm, at least 4 hours.
Preheat the oven to 350 degrees F (175 degrees C).
Mix potatoes, squash, and onion together.
Cut each parchment paper sheet into a 15-inch square. Fold in half and trim edges to make a semi-circle. Unfold and place a handful of mixed vegetables on one half of each circle.
Drizzle 1 teaspoon olive oil over each tilapia fillet, season with salt and pepper. Position fillets over the vegetables and season with more salt and pepper. Place a couple slices of pesto butter and 1 tablespoon white wine over each fillet.
Fold empty half of parchment paper over the tilapia and vegetables, like a quesadilla. Twist the edges of the semi-circle to seal. Transfer to a baking sheet.
Bake in the preheated oven until tilapia flakes easily with a fork, about 20 minutes. Open parchment paper carefully and serve.

6 servings

Buttery, light, flaky tilapia baked in parchment. That sounds fancy but is really tasty and easy to make!