Best 5 Orange Tilapia In Parchment Recipes

HERB-ROASTED FISH

Steps:

• Preheat the oven to 400 degrees.
• Place the fish fillet on a piece of parchment paper and sprinkle it with the salt and pepper. Drizzle the lemon juice and olive oil over the top of the fillet. Lay the thyme on top and place the olives next to the fillet.
• Beat the egg together with 1 tablespoon of water for an egg wash. Brush the egg wash around the edge of the parchment paper and fold it in half. Carefully fold the edge of the parchment paper under and around the fish to make a package. Place the package on a sheet pan and cook for 12 to 15 minutes, until the fish is cooked through. Serve hot in the parchment paper.

TILAPIA EN PAPILLOTE (TILAPIA IN PARCHMENT)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a baking sheet so that the bottoms of the packets will brown when baked.
• Prepare 4 sheets of parchment paper by folding each sheet in half and placing a tilapia fillet centered onto one side of the fold of each sheet. Season the tilapia with salt and black pepper. Top the fillets with equal amounts of tomato, garlic, basil, and capers. Sprinkle lemon juice over the fillets. Place 1 tablespoon butter atop the fish. Drizzle white wine over the fillets.
• Roll up the sides of the paper first, then the top, leaving 1/2-inch space along one edge; fold to seal. Grease the bottoms of the packets with 1 tablespoon butter and arrange on the baking sheet.
• Bake in preheated oven until the fish flakes easily with a fork, 15 to 20 minutes.

ORANGE TILAPIA

Steps:

• Pour 1 1/2 cups orange juice into a resealable plastic bag. Add tilapia fillets, coat with the juice, squeeze bag to remove excess air, and seal the bag. Marinate in the refrigerator 3 hours to overnight.
• Preheat oven to 400 degrees F (200 degrees C).
• Whisk butter, panko bread crumbs, 3 tablespoons orange juice, garlic, and basil together in a bowl.
• Remove tilapia from the orange juice and shake to remove excess liquid; arrange fillets in a 13x9-inch baking dish. Discard marinade.
• Pour 1/2 cup orange juice over the tilapia fillets. Spread butter mixture over the top of the filets to cover each completely.
• Bake in preheated oven until the liquid is bubbling and the fish flakes easily with a fork, about 15 minutes.

SPICY ORANGE TILAPIA

Steps:

• 1. Heat oven to 425 degrees. Rinse of your fish with water and place in bowl. Heat up coconut oil and then let it cool down a few minutes. Take a spoon and drizzle over fish on both sides. Use your spoon to push the oil over the fish or you can brush it on. My fish was so cold still that the coconut oil hardened on top. LOL
• 2. Prepare your spices and orange juice. Get a piece of parchment paper that you can fit the fish in and fold up the side and ends. Pour half of the seasoning over one fillet. Do the same to the second fillet and then place your orange slices on top of the fish and fold up the parchment paper, so the juices don't run out. Place both fillets on baking sheets.
• 3. Cook fish 12-15 minutes and check on it to see if it is cooked thoroughly. (Be careful, when opening parchment paper as the steam is very hot.)
• 4. When fish is done, you are ready to plate. I used two spatulas to lift it carefully off the parchment paper. I then squeezed just a little more fresh orange on top and a sprinkle of salt and pepper. I like serving this with https://www.justapinch.com/recipes/side/vegetable/broccoli-and-barley.html?p=1
• 5. Here is a pic of the Coconut Oil and Ancho Chili Pepper

TILAPIA IN PARCHMENT

Steps:

• Preheat oven to 232 degrees C.
• Heat olive oil in a small skillet and cook garlic and red pepper flakes until fragrant, about 2 minutes. Turn the heat off and stir in the tomatoes and olives. Season with salt and pepper.
• Cut two large pieces of parchment paper (each about 16 inches in length). When you lay a tilapia filet in the middle of the paper, you want enough slack to overlap the fish on top and extend at least 3 inches beyond the fish at each end.
• Place a filet in the middle of one piece of parchment paper. Like you're wrapping a birthday present, pull the long sides up over the fish to meet in the middle, then twist one end of the parchment like a tootsie roll wrapper and tuck underneath the fish, leaving one end still open. Repeat with the second filet.
• With one hand, lift up the open end of one parchment envelope so that nothing can spill out. With your other hand, spoon half the contents of the skillet (the garlic, red pepper, tomatoes, and olives) on top of the fish.
• Being careful not to spill, add two tablespoons white wine, then top with 1 tablespoon butter, 1 lemon slice, and 3 thyme sprigs.
• To seal the packet, fold the parchment over the top of the fish lengthwise, then twist the remaining open end of parchment like the other end and fold under the fish. Creating the parchment packet is a really hard process to describe in writing, but basically you are trying to create a tight envelope that will seal in the liquids and steam as the fish cooks. It doesn't have to look pretty (and won't, if it looks anything like mine).
• Place the packets on a baking sheet and bake for about 11-12 minutes, or until the fish is flaky and white throughout. Be careful opening as steam will release.
• Serve in the parchment or remove the fish and packet contents to a plate.