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Active: 20 min Total: 35 min
Dependency
Cuisines

Ingredients

Metric
Servings:
4
Tilapia en Papillote with Miso-Ginger Carrots:
  • Tilapia - 4 fillets
  • Carrots - 1 lb , sliced thinly
  • Cilantro - 1/4 bunch , chopped
  • Homemade miso soy ginger sauce - 1/2 cup ((ingredients listed separately))
  • Parchment paper or tin foil -
  • Lemon - 1/2 , wedges
Rice (1 cup):
  • Cauliflower - 1/2
  • Ghee - 1 Tbsp
  • Chicken stock - 3/4 cup
Miso Soy Ginger Sauce:
  • Ginger - 2 tsp , grated
  • Bragg's / Coconut aminos - 3 Tbsp
  • Rice vinegar - 2 Tbsp
  • Honey - 1 1/2 tsp
  • Avocado or macadamia nut oil - 3 Tbsp

Prep

  1. Cauliflower rice - {Double rice if making Tuesday's meal too.} Chop cauliflower and then pulse in a food processor until it's in rice-sized pieces. Heat a saute pan over medium high heat. Add ghee and then cauliflower bits with some salt. Saute for ~1 minute and then add stock. Cook, stirring until absorbed, ~5 minutes. Season to taste with salt & pepper. (Can be done up to 5 days ahead)
  2. Tilapia - Rinse and dry fish. Lightly salt and pepper.
  3. Carrots / Cilantro - Prep as directed. For carrots, be sure to slice them as thinly as possible - watch this video for help! (Can be done up to 5 days ahead)
  4. Miso soy ginger sauce - {Double sauce if making Tuesday's meal too.} Grate ginger with a Microplane. Mix together sauce ingredients. If you made enough for Tuesday's dinner, set aside half now so you don't forget and use it all tonight. (Can be done up to 5 days ahead)
  5. Parchment paper or foil - Tear out 4 sheets, about 18" wide. Stack, fold in half, and then cut into angular heart shapes (diagram below or see video). (Can be done anytime before meal)

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Make

  1. Preheat oven to 375F (191C) degrees.
  2. Toss carrots in half of the sauce.
  3. Open up your parchment paper and spoon one serving of carrots onto each of parchment paper (keep filling to one side of the fold). Place fillet over carrots and drizzle with remainder of sauce.
  4. Fold packet closed and make small folds along the open border to form an airtight seal (See diagram below or watch this video). Repeat for all packets.
  5. Place folded pouches onto a baking sheet and bake for 12 minutes to 15 minutes.
  6. Open up your steaming packets of fish and serve with lemon wedges. Enjoy over warm rice! {If you doubled rice for Tuesday's dinner, remember to save half.}

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