Ingredients:

  • 4 (6 oz / 170 g) tilapia fillets
  • 1 tbsp (15 ml) olive oil
  • 1 medium (60 g) lemon, thinly sliced into rounds
  • 4 sprigs (4 g) fresh parsley, roughly chopped
  • 2 tbsp (28 g) unsalted butter, melted
  • 1 tbsp (15 ml) fresh lemon juice
  • 1 tsp (2 g) garlic powder
  • 1/2 tsp (1 g) onion powder
  • 1/2 tsp (1 g) paprika
  • 1/4 tsp (0.5 g) white pepper
  • 1/4 tsp (1.5 g) salt

Instructions:

  1. Preheat your oven to 375°F (190°C). In a small bowl, whisk together the melted butter, lemon juice, garlic powder, onion powder, paprika, white pepper, and salt until the mixture is a cohesive, mahogany-colored emulsion.
  2. Tear four large squares of aluminum foil. Lightly brush the center of each square with olive oil to ensure the fish releases easily. Place one tilapia fillet in the center of each sheet. Drizzle the herb butter evenly over each fillet, then top with two lemon slices and a sprinkle of fresh parsley.
  3. Fold the sides of the foil up and over the fish, crimping the edges tightly to create a sealed pouch. Place the packets on the baking sheet and bake for 12 minutes. The fish is done when it is opaque and flakes easily with a fork.