I made parchment wrapped tilapia for a family get-together Saturday night. This shot was taken before cooking.
By request, here's the recipe. Simple and light:
• 4 large tilapia fillets
• 16 cherry tomatoes
• 20 pitted kalamata olives
• 1 bunch flat leaf Italian parsley
• zest of 1 lemon
• salt and pepper to taste
• parchment paper
Preheat oven to 450. Crease a square piece of parchment paper diagonally, creating two triangles. Lay one or two pieces of tilapia on one of the triangles, abutting the diagonal crease. Season lightly with salt and pepper. Sprinkle with some fresh Italian flatleaf parsley, torn into fairly large pieces. Add 4 cherry tomatoes, 5 pitted kalamata olives, and a bit of lemon zest. Close the parchment packet by folding the other triangle over, starting at one corner and folding tight to the fish, then working your way around. The finished packet should look something like a calzone. Prepare the remaining packets. Toss into the oven on a baking sheet for 15 minutes. Remove and enjoy.
(All amounts are very approximate; vary to suit your taste)