Since last week was fish, I decided that more practice was in order and decided to make tilapia en papillote for dinner tonight. Although I've made & blogged about this before, I learned a few new things about it so I decided to give it a go again. Plus I was feeling super lazy, and this dish is a cinch to make.

For the most part, I was making papillote's "correctly" before. The only real differences between the way I learned from a cookbook and the class were using parchment paper (a definite must use), cutting the paper into a heart-shaped pattern (the classic French shape) and maybe putting the butter on the bottom of the fish instead of on top (I'm probably mistaken on this point, but I didn't notice the instructor flipping the package before cooking). The basic concepts - meat, veggies, butter, wine and flavors (salt, pepper, herbs, etc.) sealed within a paper package and cooked - were the same.

Since this was more for education's sake, I decided to follow the class technique more closely this time. I stuffed tilapia fillets in wax paper (yes a faux pas, but I forgot to buy parchment paper) along with butter, sliced onions, thyme, tarragon, salt, pepper & a bit of wine. The entire package was baked @ 350 deg. F for 20 minutes. The end result was rather scrumptious.

Wednesday, I plan on stopping by a fish market to hopefully pick-up some dry-packed sea scallops. I plan on pan-searing them as well as preparing some sort of aioli to go with it. I was thinking lime-based with Sriracha, green onions and cilantro. Any suggestions?