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SouthernLady_MarApr18

Tilapia with Leek, Carrot, and Vanilla Bean en Papillote

Makes 4 servings
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Ingredients Method

Ingredients
  

  • 4 6-ounce tilapia fillets
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 3 cups julienned leek
  • 3 cups julienned carrot
  • ½ cup chicken stock
  • 1 tablespoon soy sauce
  • 2 6-inch vanilla beans, split lengthwise and then crosswise
  • 8 thin slices lemon
  • Garnish: ground black pepper fresh parsley

Method
 

  1. Preheat oven to 400°.
  2. Sprinkle fish with salt and pepper; set aside.
  3. In a large skillet, heat oil over medium-high heat. Add leek and carrot; cook for
  4. minutes. Add stock, soy sauce, and seeds from 2 pieces of vanilla bean. Cook until liquid is almost evaporated, about 3 minutes.
  5. Fold 4 (14x12-inch) pieces of parchment paper in half. Using scissors, cut parchment into a heart shape (A). Unfold paper, and arrange about 1 cup leek mixture on one side of heart. Top with 1 fish fillet, 2 lemon slices, and 2 pieces of vanilla bean (B). Fold other half of paper over fish. Working from top end, begin folding open edge of paper (C). Continue folding paper’s open edge to form a seal (D). Twist paper at end. Repeat with remaining paper, leek mixture, fish, lemon, and vanilla bean pieces. Place packets on 2 baking sheets.
  6. Bake for 20 minutes, rotating pans after 10 minutes. Place packets on serving plates. Cut open top. Garnish with pepper and parsley, if desired.