This delicious Tilapia with Leek, Carrot, and Vanilla Bean en Papillote is light and filling.
Tilapia with Leek, Carrot, and Vanilla Bean en Papillote
Makes 4 servings
- 4 (6-ounce) tilapia fillets
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 tablespoon olive oil
- 3 cups julienned leek
- 3 cups julienned carrot
- ½ cup chicken stock
- 1 tablespoon soy sauce
- 2 (6-inch) vanilla beans, split lengthwise and then crosswise
- 8 thin slices lemon
- Garnish: ground black pepper, fresh parsley
- Preheat oven to 400°.
- Sprinkle fish with salt and pepper; set aside.
- In a large skillet, heat oil over medium-high heat. Add leek and carrot; cook for
- minutes. Add stock, soy sauce, and seeds from 2 pieces of vanilla bean. Cook until liquid is almost evaporated, about 3 minutes.
- Fold 4 (14x12-inch) pieces of parchment paper in half. Using scissors, cut parchment into a heart shape (A). Unfold paper, and arrange about 1 cup leek mixture on one side of heart. Top with 1 fish fillet, 2 lemon slices, and 2 pieces of vanilla bean (B). Fold other half of paper over fish. Working from top end, begin folding open edge of paper (C). Continue folding paper’s open edge to form a seal (D). Twist paper at end. Repeat with remaining paper, leek mixture, fish, lemon, and vanilla bean pieces. Place packets on 2 baking sheets.
- Bake for 20 minutes, rotating pans after 10 minutes. Place packets on serving plates. Cut open top. Garnish with pepper and parsley, if desired.
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