Lemon Artichoke Tilapia En Papillote
Preparation Time: 5 min
Cooking Time: 15 min
Serves 2
INGREDIENTS
- 2 tilapia filets
- 1 lemon
- 1 jar Reese Tender Small Artichoke Hearts
- 14 cherry tomatoes
- 1 lemon, sliced into 1/2 inch rounds
- 4 tbsp DaVinci olive oil
- Fresh parsley
- Salt and pepper to taste
- Flaky salt for serving
DESCRIPTION
Baking fish en papillote is a great way to ensure tender and juicy fish every single time. Great for weeknights or even dinner parties, because it’s so easy to make, and when topped with lemon and Reese Artichokes, the flavors are hard to resist.
DIRECTIONS
1. Preheat oven to 400°F.
2. Lay out a piece of parchment paper on a sheet pan. Place the tilapia and veggies on one side of it, then fold the other side over to the top and fold the edges.
3. Drizzle with olive oil and season with salt and pepper. Add the cherry tomatoes, lemon slices, and 2-4 artichokes per serving.
4. Bake at 400°F for 15 minutes. Top with chopped parsley and flaky salt, optional.
2. Lay out a piece of parchment paper on a sheet pan. Place the tilapia and veggies on one side of it, then fold the other side over to the top and fold the edges.
3. Drizzle with olive oil and season with salt and pepper. Add the cherry tomatoes, lemon slices, and 2-4 artichokes per serving.
4. Bake at 400°F for 15 minutes. Top with chopped parsley and flaky salt, optional.