Fish en papillote

 

Ingredients:

4 tilapia filets
1 green pepper seeded and thinly sliced
½ small red onion thinly sliced
Capers
Kalamata olives
Lime Olive Oil
White Lemon Balsamic
Dried Thyme
Dried Oregano
Parchment paper

Directions:

Preheat oven to 450°.  Combine pepper, onion, 2 Tbsp. olive oil, 2 Tbsp. balsamic, thyme, capers, olives and oregano in a small bowl; toss until well coated.  Cut 4 (15 x 24-inch) pieces of parchment paper. Fold in half crosswise. Draw a large heart half on each piece, with the fold of the paper along the center of the heart. Cut out the heart, and open. Place fillet near fold of each parchment heart. Top filet with about a fourth of the pepper mixture. Start at the top of the heart and fold edges of parchment, sealing edges with narrow folds. Twist the end tip to secure tightly. Place packets on a baking sheet. Bake at 450° for 15 minutes. Place on plates; cut open. Drizzle with additional balsamic. Serve immediately.