Ingredients
1. 16 oz (around 4 filets) of wild tilapia
2. 2 large sheets of parchment paper
3. 1 whole lemon, sliced thin into 16 sections
4. 24 fresh basil leaves (4 x 6 leaves)
5. 4 scallions, cut into 4 equal stacks of 1/2″ sections
6. 4 teaspoon each of salt, pepper, white wine vinegar (separated out in sets of 4)
Recipe
1. Wash your fish and pat dry (you may not think its necessary, but really did the guy who packed it up in wherever actually wash his hands)
2. Lay 2 lemon slices down on parchment, a bit off-center to one side or the other.
3. Lay 1 filet on top
4. Put salt and pepper on top of the fish
5. Loosely cover with 1 stack of scallions
6. Place 6 basil leaves over the fish
7. Place 2 lemon slices on top of fish
8. Cover in 1` teaspoon white wine vinegar.
8. Repeat this process about 1 inch away on the same sheet of parchment, closer to the edge
9. Not moving the fish, fold the parchment over and crimp the sides, I stapled them to keep them shut.
10. Put into an oven that you preheated to 375 degrees sometime either before hand, or wait 10 minutes for it to heat up.
11. Cut your Zucchini into 1/2″ sections (we used baby zucchini)
12. Saute on medium with a little olive oil and as much minced garlic as you like (I used about 2 tablespoons in the whole pan).
13. Fish will take about 12-14 minutes to cook/steam altogether. If you do it right, your zucchini should be done at the same time that you take out your fish.
14. Fish removal means simply cutting open your bag with scissors and taking it carefully out of the bag. I do not recommend eating the basil or the scallions as it will taste similarly to cat vomit mixed with old salad. In the picture above, there is about 1 lemon wedge per fish, but Emily used 2 per fish. This was good. It is light and it is tasty. If you want more salt (I am a notoriously undersalter) then salt to taste.
The Healthy Us 