Instructions

1. Slice any vegetables you want to serve with the tilapia that only need about 10 minutes of steaming to cook. For example, you can put down a few layers of sliced mushrooms on top of the fillet, with thin-sliced zucchini underneath, and have everything ready at once. Other vegetables that work well with tilapia en papillote include tomatoes, leeks, onions, bell peppers and corn. You can also slice a lemon and lay the slices on the tilapia.

2. Heat the oven to 350 degrees F. Fold four 12-inch-by-20-inch pieces of aluminum foil in half lengthwise so they each measure 12 inches by 10 inches. Place two of the folded pieces on top of each other on the work surface and set the other two aside for a moment.

3. Lay the precooked ingredients on the two pieces of foil, keeping about 1/2 inch from the edges on all sides. Place the ingredients down in a single layer and as uniformly as you can so they heat evenly.

4. Coat the tilapia fillet with oil or butter, if desired, and season it to taste. Place the tilapia fillet on top of the precooked ingredients. If you didn't use a precooked ingredient, just place the tilapia on the top piece of foil.

5. Place any sliced vegetables or lemon slices on top of the tilapia fillet in an even layer.

6. Place the two pieces of foil you set aside on top of the tilapia and match the edges up with the bottom two pieces. Fold the edges together tightly all around to get a good seal.

7. Place the foil packet of tilapia in a shallow dish or on a cookie sheet and place it in the middle rack of the oven. Cook the tilapia fillet for 10 minutes per half pound.

8. Remove the dish from the oven and let it sit for 1 or 2 minutes so the steam in the packet dissipates. Place the foil packet on the serving plate.

9. Unwrap the foil packet and slide the contents out of it and onto the plate.