Curried Fish En Papillote

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 2
• 2/3 lb tilapia fillet (such as turbot, sole, etc)
• 1 small yukon gold potato, very thinly sliced
• 1 small zucchini, very thinly sliced
• 3 tablespoons olive oil
• 3/4 teaspoon thyme
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon sriracha sauce (or other hot pepper sauce)
• 1 teaspoon minced ginger (i use the stuff in the tube)
• 1/2 teaspoon minced lemongrass (i use the stuff in the tube)
• 1/2 teaspoon minced garlic
• 1/2 teaspoon curry powder
• 1 teaspoon lime juice
• 2 tablespoons fresh thai basil, thinly sliced
• 1 thai chile, thinly sliced

Recipe

• 1 preheat the oven to 400*f.
• 2 place a 24" piece of parchment paper on a rimmed baking sheet so that half of it is hanging off the end.
• 3 place the sliced potatoes on the parchment in a thin layer about the same size as your fish fillet. season with thyme and 1/2 of the salt & pepper.
• 4 place the sliced zucchini on top of the potatoes. season with salt & pepper.
• 5 place the fish fillet on top of the zucchini.
• 6 in a small bowl, combine the olive oil, sriracha, ginger, lemongrass, garlic, curry powder, and lime juice.
• 7 sprinkle the basil and the thai chili evenly over the fish. then pour the sauce evenly over the top.
• 8 seal the parchment paper by starting at one edge & rolling the paper onto itself until you reach the other end. fold the end under the packet.
• 9 bake for 25 minutes (on the rimmed baking sheet) until the fish is flaky and the potatoes are done through.