Asian Tilapia cooked in Parchment

I bought some Tilapia this week and wanted an easy dinner tonight. So I looked thru Epicurious and came up with this dish that is supposed to be a favorite of Tori Amos.

I was really trying to find the method of cooking in a parchment packet, so I didn't follow the recipe exactly, I found similar flavors and used what I had insead:

Topping
1/2 TBSP. Galangal (THAI GINGER)
3 cloves garlic, peeled and finely chopped or grated
1 green onions, cut into three shorter pieces then diced longways
1 tsp. Sambal (garlic chilie paste)
1 tsp finely chopped cilantro
Dash of toasted sesame oil
Dash of soy sauce
Dash of fish sauce
1 tbsp honey
2 fresh tilapia fillets (or other firm-fleshed whitefish)
2 15 x 15 squares of parchment paper

1 green onions, cut into three shorter pieces then diced longways
1 sliced zucchini
2 small yellow onions cut in half and sliced thin

Preheat oven to 400°F. Combine all topping ingredients in a bowl. Season with salt and pepper to taste. Split your sliced onions, zucchini and green onions into 2 portions and place onto the center of the parchment, then add fillet on top of the veggies. Divide topping evenly among them, spreading it over the top




The tilapia fillets I had were pretty small, so I used 2 per serving...but if you have a regular 4 oz piece, just use one.


Fold parchment to form a packet around each fillet by folding the edges, crimping it tightly.


Place on a baking sheet and bake 25 to 30 minutes.


When it is done baking, the paper will be charred on the top a bit.


Let the packets cool for a few minutes and to serve just place the entire packet directly onto a plate. Use some kitchen sissors to cut open the top of the packet. This makes a nice light dinner. I served it with Tom Ka soup.


The cool thing about these packets, is you can really adjust the heat for your family members...I will keep the chili paste out until the end next time...Paul thought it was a little hot! :)