Parchment-Baked 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

Step 1

Stir the butter and basil together until they’re well combined. Scoop the mixture onto a piece of parchment paper and roll it up tightly into a log. Pop it in the fridge for at least 4 hours to firm up.

Step 2

When you’re ready, preheat your oven to 350°F (175°C). Toss the potatoes, squash, and onion together in a bowl.

Step 3

Cut your parchment paper into 15-inch squares, then fold each one in half and trim the edges to form a neat semi-circle. Unfold them and pile some of the veggie mix onto one half of each circle.

Step 4

Drizzle a teaspoon of olive oil over each tilapia fillet, then season with salt and pepper. Lay the fillets over the veggies and add a little more salt and pepper on top. Place a couple of slices of the chilled pesto butter on each fillet, and pour a tablespoon of white wine over everything.

Step 5

Fold the empty side of the parchment over the fish and veggies like a quesadilla, then twist and seal the edges tightly to lock everything in. Transfer these packets to a baking sheet.

Step 6

Bake in the oven for about 20 minutes, or until the tilapia flakes easily when you test it with a fork. Carefully open the parchment packets and serve right away.