This is an easy dish to make during the week, but is also a beautiful presentation for company. Cooking fish in parchment paper produces moist and perfectly cooked fish everytime. The fish steams in the parchment and cooks in its own juices which gives you a lovely sauce for the fish. Be creative and wrap any of your favorite herbs, spices and veggies inside the parchment and enjoy!
2 tilapia fillets
1 can of cocktail shrimp
1 slice of cooked ham
1 tbsp mayonnaise
1//4 tsp curry powder
1 small bunch fresh parsley, chopped
4 spinach leaves
1 mango, sliced
1/2 onion, sliced in rings
1/2 red pepper, sliced
1/2 orange pepper, sliced
2 or 3 tbsp Mango Guava Rum drizzle or similar ( * Our compliments Sensations – Sobeys )
Mix half of the can of cocktail shrimp in a mixing bowl together with the mayonnaise, curry powder, chopped parsley and 1 tsp of the lemon juice, or fresh squeezed lemon. Take one large slice of the mango, chop into small pieces and add to the mixture.
You can choose to slice the fillets down the centre making two fillets, or use them whole. Slice the ham in two and lay a strip on the fillet. Take one spinach leaf and lay it on the ham, add 1 heaping spoon full of the shrimp mixture onto the leave then add another leaf on top. At one end of the fillet, roll it up and wrap the leaf filled ingredients inside and secure the fish with toothpicks. Repeat again for the second fillet.
On a piece of parchement paper stand the two fish fillets along the folded crease in the paper. Heat a skillet and add virgin oil, onions and pepper. Saute for a few minutes. Place the veggies on top of the fish, then drizzle the fish with lemon juice and 2 tbsp of mango or orange sauce and chopped parsely. Fold the paper over and secure the edges into a semi circle, making sure that the fish is secured. ( you do not want any steam to escape ).
In a preheated 350 F degree oven, place the fish on a baking sheet and cook for 15 minutes. Remove from the oven and carefully open the package ( watch for the steam ) and check the fish. Cook a few minutes longer if needed.
Serve immediately and use the juice sauce to top the fish. Garnish with parsley and lemon wedge and mango slices.