Ingredients:

  • 2 (6 oz / 170g) tilapia fillets
  • 1 cup (60g) thinly sliced zucchini
  • ½ cup (60g) julienned carrots
  • 1 tbsp (14g) unsalted butter, melted
  • 1 tbsp (15ml) extra virgin olive oil
  • 2 cloves (6g) garlic, minced
  • 1 medium lemon (half sliced into rounds, half juiced)
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) cracked black pepper
  • 2 sprigs (1g) fresh thyme
  • 1 tbsp (4g) fresh parsley, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. In a small bowl, whisk together the melted butter, olive oil, lemon juice, and minced garlic.
  3. Toss the sliced zucchini and carrots with a pinch of salt and pepper to create a vegetable bed.
  4. Cut two large hearts out of parchment paper. Fold them in half, then open them back up.
  5. Place a handful of vegetables on one side of the fold.
  6. Set the tilapia fillet on top of the vegetables. Season with salt and pepper.
  7. Drizzle the lemon butter mixture evenly over the fish.
  8. Top the fillet with two lemon slices and a sprig of fresh thyme.
  9. Fold the paper over the fish and crimp the edges tightly with small, overlapping folds to create a hermetic seal.
  10. Place the pouches on the baking sheet and bake for 12–15 minutes until the pouches are puffed and the fish is firm.
  11. Carefully vent the pouches and garnish with fresh parsley.