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Fish en Papillote - Baked Fish in Parchment with Butter White Wine Sauce

Light and springy baked fish that looks fancy but is super easy to make at home. Sop up that buttery white wine sauce with some fresh baguette.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Main Course
Servings 4

Ingredients
  

  • 4 fillets frozen tilapia, thawed and patted dry (or any other white fish)
  • ½ cup frozen peas, thawed
  • 8 sprigs thyme
  • 4 tablespoons dry white wine (I used Pinot Gris)
  • 2 large lemons, sliced
  • 2 tablespoons butter, divided into four ½-tablespoon pieces
  • 4 sheets parchment paper (dimensions: 15 inches x 18 inches)
  • 1 baguette
  • Salt and pepper to taste

Instructions
 

  • Step 1. Preheat oven to 400°F.
  • Step 2. On each sheet of parchment paper, place down a tilapia fillet and season it with salt and pepper. Then, layer on 3-4 lemon slices, 2 thyme sprigs, ½ tablespoon of butter, 2 tablespoons of peas, and 1 tablespoon of wine.
  • Step 3. Fold the parchment paper around the edges tightly in ½ inch folds to create a half moon shape.
  • Step 4. Arrange the packets on a baking sheet and bake for 8 minutes. Remove from oven, cut open the packets (be careful of the steam). Serve immediately with some fresh baguette.