This dish introduces fish, in this case, tilapia, although any fish filet of comparable length may be substituted, such as Orange Roughy, purple snapper, or lemon sole. You will learn to bake the fish in a foil packet, which is a version on a French technique referred to as en papillote, that is baking in a sealed parchment paper pouch. The pouch keeps all the taste and moisture interior and the heat and strain of the baking infuse the flavors into the fish.
- 3 tablespoons olive oil, plus more if needed
- 3 bell peppers, sliced
- 2 cloves garlic, sliced
- kosher salt and black pepper
- 4 6-ounce tilapia fillets
- 4 large slices prosciutto
- 1/2 cup fresh basil leaves
How to Make It
Heat 1½ tablespoons of the oil in a large skillet over medium-high heat. Add the bell peppers, garlic, and ¼ teaspoon each salt and black pepper. Cook, tossing frequently, until tender, 8 to 10 minutes.
Meanwhile, season the tilapia with ¼ teaspoon each salt and black pepper. Wrap each fillet with 1 slice of the prosciutto. Heat the remaining 1½ tablespoons of oil in a large nonstick skillet over medium-high heat. Cook in batches until cooked through, 2 to 3 minutes per side, adding more oil to the pan if necessary. Fold the basil into the peppers and serve with the tilapia.Open Next Page To See More!