Tilapia en Papillote sounds very fancy, doesn’t it? “En papillote” is a French cooking method, that is translated to “in parchment”. The classic dish Poisson en Papillote is simply, baked fish in parchment paper!
What’s great about “en papillote” anything is that it food steams in the casing making it light, yet elegant. You can use this method of cooking with thinly pounded chicken breasts, vegetables, Mahi-Mahi, Halibut, or in this case, Tilapia. I most favor using seafood for this kind of cooking.
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