Tilapia Veracruzana

A couple of years ago, Jen and I decided to make fish wrapped in parchment paper. I read about this somewhere or other and thought it looked like fun. I can’t remember what kind of fish we used, but it was an ordinary, white fish that looked tasty. Overall it was a success…except for one thing…when we tried eating it, we realized it was full of tiny bones. Yuck!

Kara and I decided to give parchment baked fish another shot. We basically made up this recipe but it was loosely inspired by a favorite restaurant of ours in Mexico. At the resort we stay at in Cancun there is this restaurant called Bugambilias. I can’t remember what I ordered but I do remember that Kara always ordered Shrimp Veracruzana when we went there. It was shrimp with tomato sauce, olives and cilantro.

We went with those same flavors but with tilapia instead of shrimp, and of course baked in parchment paper. We threw in some zucchini and yellow squash too. The fish tasted really good and it was a super healthy recipe. And best of all…no bones!

Here's what you'll need

Cut a piece of parchment paper and layer slices of zucchini and squash first

Top with tilapia, a handful of cherry tomatoes, a handful of green olives and a tablespoon of capers

Season lightly with salt and pepper, then fold the parchment paper in half and fold the edges over to close

We cooked the fish with the cilantro, but we think it'd be better to add the cilantro straight from the oven

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>