Tilapia and Shrimp En Papollote
Ready In: 29 mins
Serves: 1
Ingredients
- 1 (6 ounce) tilapia fillets
- 3 large raw shrimp, peeled and deveined
- 4 ounces vegetables, carrot, squash, and zucchini, julienned 1/4 inch wide by 4 inches long
- 1 ounce white wine or 1 ounce chicken stock or 1 ounce vegetable stock
- salt and pepper
- 1 tablespoon olive oil
Directions
- Preheat oven to 425°F
- Season vegetables with salt and pepper and toss with olive oil; mix well and set aside.
- Cut a large heart shape out of parchment paper and place on baking sheet or dish.
- Season tilapia and shrimp with salt and pepper on both sides.
- Place vegetables on one half of paper heart; top with tilapia and shrimp, and pour liquid on top of fish.
- Fold the empty half of the paper over the fish and vegetables; fold and crimp the edges of the paper to seal tightly. (Can be refrigerated now if you wish.).
- Bake for 7 to 9 minutes; the package should be puffy and the paper brown. (I had to cook mine significantly longer than this, so be prepared that it might take longer.).
- Place packet on a plate; cut open, being careful of the steam.
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