Curried Fish En Papillote

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.

• Ready In: 35 mins
• Serves: 2

Ingredients

• 2⁄3 lb  tilapia fillet (such as turbot, sole, etc)
• 1  small yukon gold potato, very thinly sliced
• 1  small zucchini, very thinly sliced
• 3  tablespoons olive oil
• 3⁄4 teaspoon thyme
• 1⁄2 teaspoon sea salt
• 1⁄2 teaspoon ground black pepper
• 1  teaspoon sriracha sauce (or other hot pepper sauce)
• 1  teaspoon  minced ginger (I use the stuff in the tube)
• 1⁄2 teaspoon  minced lemongrass (I use the stuff in the tube)
• 1⁄2 teaspoon  minced garlic
• 1⁄2 teaspoon curry powder
• 1  teaspoon lime juice
• 2  tablespoons  fresh Thai basil, thinly sliced
• 1  Thai chile, thinly sliced

Directions

1. Preheat the oven to 400*F.
2. Place a 24" piece of parchment paper on a rimmed baking sheet so that half of it is hanging off the end.
3. 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.
4. Place the sliced zucchini on top of the potatoes. Season with salt & pepper.
5. Place the fish fillet on top of the zucchini.
6. In a small bowl, combine the olive oil, sriracha, ginger, lemongrass, garlic, curry powder, and lime juice.
7. Sprinkle the basil and the thai chili evenly over the fish. Then pour the sauce evenly over the top.
8. 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.
9. Bake for 25 minutes (on the rimmed baking sheet) until the fish is flaky and the potatoes are done through.