Baked Wrapped Tilapia

"My friend got this recipe off of Epicurious where it is touted as Tori Amos' favorite recipe. It is certainly popular with our husbands. It has a spicy sweetness to it. We live in too small of a town to find banana leaves so it is parchment paper for us. Coconut rice.makes a nice accompaniment."
photo by Bonnie G #2 photo by Bonnie G #2
photo by Bonnie G #2
photo by FLKeysJen photo by FLKeysJen
photo by FLKeysJen photo by FLKeysJen
Ready In:


  • Topping

  • 1 inch cube fresh gingerroot, finely chopped (or grated)
  • 2 garlic cloves, peeled and finely chopped (or grated)
  • 2 green onions, finely chopped (green part only)
  • fresh chili pepper, to taste
  • 1 cup finely chopped fresh cilantro
  • 2 tablespoons grapeseed oil (or safflower)
  • 1 dash toasted sesame oil
  • 1 dash soy sauce
  • 1 dash fish sauce
  • 4 teaspoons dark maple syrup
  • Tilapia

  • 4 (4 ounce) fresh tilapia fillets (or other firm-fleshed whitefish)
  • 4 large banana leaves (or unbleached parchment paper)


  • Preheat oven to 400°F
  • Combine all topping ingredients in a bowl.
  • Season with salt and pepper to taste.
  • Place a fillet on each banana leaf and divide topping evenly among them, spreading it over the top.
  • Fold each banana leaf over to form a packet around each fillet and seal the edge of each packet with a small piece of aluminum foil, crimping it tightly. Place on a baking sheet and bake 25 to 30 minutes.

Questions & Replies

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  1. We liked this easy to make recipe. I used half a jalapeno and definitely had to use the parchment paper--no banana leaves. This was a guilt free dinner served with assorted roasted veggies. Thanks!
  2. This is soooo good. The flavors all come together with just the right amount of zing from the chili peppers (I used Chipolte). I did use the parchment paper as no banana leaves here! It was so easy, and made for a lovely, light, and healthy dinner. Served with brown rice and fresh green salad.
  3. Knock-your-socks-off INCREDIBLE!! I wish I hadn't already chosen my faves for the Zaar World Tour because this is a stand-out. After 25 minutes the fish is *so perfectly cooked* - moist and gently flakes. What an impressive presentation too-and it stays warm inside the leaf. I'd love to try these on the grill. Thanks for sharing this recipe-I might as well bookmark this page because I may be making this every week!


A picture of me and my dear friend Liz. I'm on the left. <img src=""> I live in Blacksburg, Virginia with my husband and 3 young children, and one fat cat. I'm a stay at home Mom of an 8 year old girl, 5 year old boy, and 2 year old girl. They are all stinky rotten but I am terribly attached to them. Plus, they do put up with me. I guess I'll keep them. Dinner preparation can be challenging with my toddler hanging on my leg but I still try to make a really nice meal. I enjoy cooking so much and though I could turn to more convenience foods to help me out, I just don't like to. My food is a source of pride for me. Some of my best memories are of my Mom in the kitchen. So, let the laundry pile up and the dust accumulate because I am spending my time in the kitchen. I live in a close knit community and have an excellent support network of other Moms. There are a lot of good cooks in the bunch so there is a lot of recipe swapping. My MOPS group just sent a cookbook to the printer to make it back by the holidays. I helped with the editing. Blacksburg may be small but the presence of Virginia Tech ensures that we have a constant ebb and flow of folks from all over the place. Small town meets global world. I'm originally from Indiana where I was raised to love basketball but have transitioned over to Hokie football. Sometimes our town IS that football team. Certainly, I love the tailgating and I feel at home among the ever present sea of orange and maroon. I love this place. If I am eating out in Blacksburg, I'm most likely to be seen at Gillies's for breakfast, Cabo Fish Taco for lunch, and the Cellar for dinner. RecipeZaar is the cooking site I visit most. I can almost always find what I am looking for here. The reviews and ratings are so helpful. The folks here seldom let me down. I have accumulated quite a recipe collection from you all. Thank you! I find myself in the natural foods section of the grocery more and more these days. I have been gradually weaning the family off of processed foods. I can't fathom becoming a vegetarian anytime soon so we buy organic beef from a local farmer. It's great stuff and we get it at a good price. I've been cooking with whole grains and fresh produce more often lately. I am trying my hand at making my own mayo and ketchup. I went in with a friend to purchase a grain mill to mill our own grains into flour. I look forward to gaining more experience in bread making. Want to try grain soaking. My favorite cookbooks are my old Fanny Farmer and Good Housekeeping, a 1990 edition of the NY Times cookbook, and an Amish cookbook by Marcia Adams. I still love my sweets. I tell myself that if I make it from scratch and I use more organic and raw ingredients, that it's OK. Not exactly healthy but an improvement. I do find that many of the desserts I used to like are just too sweet for me anymore. This has put me on a quest to update or replace some of the recipes I've had for a long time. Other interests of mine include children's literature, cardmaking, writing, afternoon naps. the art of Charles Harper & Audrey Kawasaki, craftsman houses, and tournament-style Scrabble. Autumn is my favorite season. Few things please me more than the fall's crisp air, leaves dancing around in a cascade of colors, and my glorious friends the pumpkins. The Blue Ridge Mountains are perfect. Plenty of trails locally and in the mountains to do lots of nature walks. <a href="" target="_blank"><img src="" border="0" alt="Photobucket"> <img src=""> <img src=""> <img src=""><img src="">
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