Baked Tilapia in Parchment
2 fish fillets
2 sheets of vegetable parchment paper
4 or 5 sun-dried tomatoes
2 tsp. garlic and/or scallions
fresh ginger (optional)
salt and pepper
Preheat oven to 425° F. Put the dried tomatoes in very hot water.
Wash the fillets off and put aside. Take a piece of parchment paper, fold in half and place open on the counter top. Spread a little oil (1-2 tsp) on one side, near the crease, in a spot big enough to cover the fish. Place one fillet on this spot of olive oil. Chop up the scallions very finely and put about 1 tablespoon on the fish (or about one clove of garlic finely chopped).
Coarsely chop the tomatoes and put about 2 tomatoes on the fillet. Sprinkle with salt and pepper. If you have some ginger, chop it up and sprinkle about 1/2 teaspoon on the fillet.
Now comes the only hard part: closing the parchment. Fold it up and around the fish, crimping along the edge. It’s not too bad. Place on the cookie sheet when done. Repeat for other fillets.
Place cookie sheets into the oven and cook for about 10-12 minutes, or until the parchment is golden brown.