Prep 10 mins
Cook 25 mins
This works well with any fine fleshed white fish. The recipe as written is pretty spicy, but you can omit some of the chili/sriracha to taste.
- 303.90 g tilapia fillet (such as turbot, sole, etc)
- 1 small yukon gold potato, very thinly sliced
- 1 small zucchini, very thinly sliced
- 44.37 ml olive oil
- 3.69 ml thyme
- 2.46 ml sea salt
- 2.46 ml ground black pepper
- 4.92 ml sriracha sauce (or other hot pepper sauce)
- 4.92 ml minced ginger (I use the stuff in the tube)
- 2.46 ml minced lemongrass (I use the stuff in the tube)
- 2.46 ml minced garlic
- 2.46 ml curry powder
- 4.92 ml lime juice
- 29.58 ml fresh Thai basil, thinly sliced
- 1 Thai chile, thinly sliced
- Preheat the oven to 400*F.
- Place a 24" piece of parchment paper on a rimmed baking sheet so that half of it is hanging off the end.
- Place the sliced potatoes on the parchment in a thin layer about the same size as your fish fillet. Season with thyme and 1/2 of the salt & pepper.
- Place the sliced zucchini on top of the potatoes. Season with salt & pepper.
- Place the fish fillet on top of the zucchini.
- In a small bowl, combine the olive oil, sriracha, ginger, lemongrass, garlic, curry powder, and lime juice.
- Sprinkle the basil and the thai chili evenly over the fish. Then pour the sauce evenly over the top.
- Seal the parchment paper by starting at one edge & rolling the paper onto itself until you reach the other end. Fold the end under the packet.
- Bake for 25 minutes (on the rimmed baking sheet) until the fish is flaky and the potatoes are done through.