I had this for dinner last night. It's a great recipe for guests! This is for two servings, but I think it could easily be expanded. I served this with roasted potatoes, started 30 minutes earlier. (salt and pepper were the seasonings and added the green onion the last 15 min.. cooked the same temp--cooked on foil, uncovered)
Tilapia En Papillote
-2 tsp cornstarch
1/4 tsp salt
1/8 tsp dried thyme leaves
1 (14.5 oz can chunky stewed tomatoes or diced tomatoes)
2 tsp grated lemon peel
1 cup frozen, mixed vegetables (your choice)
2 1/3 oz marinated artichoke hearts, drained
2 8 oz. pkgs of frozen Tilapia fillets (thawed)
-Cut two 12x12-inch square pieces of parchment paper; set aside.
-In medium saucepan, combine cornstarch, salt, thyme and pepper.
-Stir in tomatoes and lemon peel; bring to a boil, stirring constantly.
-Reduce heat; simmer 5 minutes or until sauce thickens.
-Stir in vegetables and artichoke hearts (drained)
-Cool 5 - 10 minutes.
-Heat oven to 425 F. Dry fillets with paper towels; place equal pieces of fillets in the middle of each paper square.
-Spoon sauce evenly over fish.
-Bring two halves of paper over sauce mixture, matching edges
-Seal by securely folding paper with tight double folds; seal short edges with double folds. Place on ungreased cookie sheet.
-Bake at 425 F for 20-25 min. Let stand 5 min. before serving.
-To serve: Place individual paper packet on serving plate..
Cut X-shaped slit on tip of paper; tear back.