Baked Tilapia en Papillote

Feb 13, 2018 | Gluten-free, Gourmet, Healthy, Meals for Two, Pescatarian | By aquastar


Lemon, thyme and buttery veggies make our baked tilapia dish burst with zesty flavors. Parchment paper blankets the tilapia and veggies, sealing in the white wine and herbed juices for succulent, savory fillets. For a healthy and colorful meal, this tilapia dish rises to the occasion.


Tilapia Fillets

Tilapia Fillets

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  • 2 (4 oz) tilapia fillets, thawed according to package instructions
  • sea salt and fresh ground black pepper to taste
  • 4 thin lemon slices
  • 8 thin carrot slices
  • 2 sliced rings of bell pepper about 1/4” thick
  • 4 sprigs of fresh thyme
  • 2 pats of butter
  • 2 tbsp of white wine, preferably Chardonnay
  • 2 sheets of parchment paper (about 15” in length by 11 1/2” wide, folded in half lengthwise; or use precut cooking baking sheets)

To make


Preheat oven to 375 F. Place parchment paper onto a baking sheet; place the fish near the folded crease and sprinkle both sides with sea salt and freshly ground black pepper. Top each fillet with 2 slices of lemon, 4 carrot slices, 1 bell pepper ring, zucchini sticks, 2 sprigs of thyme, a pat of butter, and 1 tbsp of the white wine. Fold the other half of the parchment over the top. Crimp and fold tightly to seal the packets into a half-moon shape. Bake for 12 minutes or until fish reaches internal temperature of 145 F. Transfer parchment packets to 4 plates and enjoy!

Serving Suggestions

Serve with salad, roasted or boiled potatoes, or rice pilaf.