Steaming tilapia and fresh spears of asparagus in parchment paper makes for a quick and delicious meal. In just a few moments, you’ll have fish that is tender and full of flavor, along with a presentation that is sure to impress.
Prep time: 10 minutes
Cook time: 20 minutes
- 1 pound fresh asparagus spears
- 4 tilapia filets, each about 4-5 ounces
- 8 lemon slices
- 1/2 cup butter, cut into 1 tablespoon pieces
- 4 rosemary sprigs
- Salt and pepper, to taste
Preheat oven to 400°F. Prepare 2 baking sheets by lining them with aluminum foil and/or parchment paper.
Trim asparagus by breaking off tough ends, leaving a spear about 4 1/2 inches long. Fold a piece of parchment paper (ours was 12-by-16 inches) in half then unfold. Place a handful of asparagus on one side of parchment and top with tilapia filet. Place two lemon slices on tilapia and top with 2 tablespoons butter and sprig of rosemary. Sprinkle with salt and pepper.
Fold other side of parchment over tilapia and asparagus. Fold edges of parchment paper corner over corner, crimping to seal and creating a half-moon pocket. Place on prepared baking sheet and repeat above process with remaining ingredients, creating 4 packets.
Bake packets for 15-20 minutes. Remove from oven and let cool slightly. Transfer packets to plates and cut open when ready to serve, careful to avoid any steam being released.
ORANGE & FIELD TIP: This same recipe can be used for nearly any filet of fish. However, note that your cook time may need to be increased based on the type of fish you select.