Today is just one of those days where I feel like I’m physically walking through the motions but mentally I’m in a completely different place. That sounded ultra depressing now that I read it over, but hold on people!! What I really meant to say was, we’re leaving for Europe in a little less than 3 days and I am completely checked out. I”ll bounce back to reality every few minutes, but if you’re getting a blank stare from me it’s because I’m sitting in a patisserie somewhere in France nibbling on a flaky croissant or I’m peering over the edge of a cliff in Cinque Terre, Italy at the crystal blue Mediterranean and the picturesque villas.
Poor Kevin has been scrounging for anything and everything to eat in our home this week because I refused to get groceries before leaving. The travel bug does weird things to a person and pretty soon normal everyday activities seem so incredibly difficult when your mind is affixed on getting away!! Our dinner last night ended up being some leftover chicken soup, tortilla chips, and strawberries. No semblance of a meal whatsoever, but you gotta improvise in desperate situations. I still have 2 more tilapia fillets to use up before we go, so it looks like I’ll be revisiting this meal again this week!
I made this parchment steamed tilapia a few days ago on a beautiful sunny day when I had just planted my herb garden and needed to figure out a dinner with a limited number of ingredients. Most of my meals seem to come out of similar scenarios. I usually start by figuring out what’s in my pantry/fridge, then recall a recipe I had recently seen online or in one of my cookbooks, then improvise to create something that will fit in with the day.
This was my first time using parchment to steam my fish and veggies, but it was so easy and seemed to amplify all the lemony, herby flavors much better than it would have if I just baked or pan fried the fish. Bon Appetit has a fantastic tutorial that I used as a guide for cutting and folding my tilapia packet, although next time I need to cut a slightly bigger piece of parchment or put a smaller portion inside because one of my packets got a little too large…
The fish came out so moist and flavor infused and I’m positive there will be lots more parchment wrapping in my future, but for now, I’m leaving on a jet plane and leaving the parchment adventures to you my friends!
- 2 tilapia fillets
- 1 cup french cut green beans
- 2 tablespoons fresh lemon juice
- 2 cloves garlic, minced
- 4 sprigs fresh rosemary
- salt and pepper to taste
- Preheat oven to 350 degrees.
- Bon Appetit’s instructions
- on how to cut 2 hearts of parchment paper for the tilapia.
- Place ½ cup green beans on one side of each heart, followed by a tilapia fillet restly snugly on top.
- Drizzle 1 tablespoon of lemon juice over each fillet then sprinkle with your desired amount of salt and pepper.
- Top with fresh minced garlic, and then gently place 2 sprigs of rosemary on top of each fillet.
- Starting at one end of the heart, start folding in edges and working your way all the way around until heart is completely sealed. Transfer baking to a rimmed baking sheet.
- Bake for 10-15 minutes, depending on how thick your fillet is.
- After removing from the oven, cut a small slit in the parchment to release the hot steam before unrolling the packet.