Tilapia Packets in Parchment

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Step 1

Start by mixing the butter and basil together until well combined. Spoon the mixture onto a piece of parchment paper and roll it up tightly into a log. Pop it in the fridge for at least 4 hours so it firms up.

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Step 2

When you’re ready, preheat your oven to 350°F (175°C). Toss the potatoes, squash, and onion together in a bowl.

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Step 3

Cut sheets of parchment into 15-inch squares, then fold each in half and trim the edges to create a neat semi-circle. Unfold them and pile a handful of the veggie mix onto one half of each circle.

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Step 4

Drizzle a teaspoon of olive oil over each tilapia fillet, then season both sides with salt and pepper. Lay the fillets on top of the vegetables, seasoning again with a little more salt and pepper. Add a couple of slices of your pesto butter and pour about a tablespoon of white wine over each fillet.

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Step 5

Fold the other half of the parchment over the fish and veggies, like closing a quesadilla. Twist the edges tightly to seal everything in, then place the packets on a baking sheet.

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Step 6

Bake for about 20 minutes, until the tilapia flakes easily when you poke it with a fork. Carefully open the packets (watch out for steam) and serve right away.