Check out this amazing recipe for Tilapia en Papillote with Scallion Pistou from The Kitchen at A.S.Eats with Allison Eastland!

Tilapia en Papillote with Scallion Pistou (Serves 2)

2 tilapia fillets

1 lemon, thinly sliced

12 asparagus spears

2 red-skinned potato, sliced into 1/4” slices

salt and pepper to taste

Scallion Pistou

1 bunch scallions, chopped, including green ends

juice of ½ a lemon

2 cloves garlic, minced

½ C extra virgin olive oil

salt and pepper

1. Preheat oven to 400°
2. Combine first 3 ingredients of Pistou in a food processor or blender until coarse paste forms.
3. With food processor or blender running, slowly add olive oil. Season with salt and pepper.
4. Place two pieces of parchment paper on a baking sheet and brush with olive oil.
5. Lay slices of potato onto parchment paper in single layer
6. Place asparagus on top of potatoes
7. Top with tilapia fillets. Season with salt and pepper and top with 1 T pistou.
8. Close up parchment by folding edges together, then wrapping ends around themselves.
9. Bake for 17-20 minutes, until fish is flaky.