Name: Fish and Avocado en Papillote
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 8 aluminum foil 15 x 12-inch (38 x 30-cm) rectangles; 2 potatoes; 2 scallions, finely chopped; 4 tilapia fillets or other firm-fleshed white fish (750 g / 1 1/2 lb); 2 avocados, peeled and sliced; 1/2 cup (125 ml) fresh basil, chopped; Salt and pepper; 1/2 cup (125 ml) white wine; 1/2 cup (125 ml) olive oil

Ingredients

- 8 aluminum foil 15 x 12-inch (38 x 30-cm) rectangles
- 2 potatoes
- 2 scallions, finely chopped
- 4 tilapia fillets or other firm-fleshed white fish (750 g / 1 1/2 lb)
- 2 avocados, peeled and sliced
- 1/2 cup (125 ml) fresh basil, chopped
- Salt and pepper
- 1/2 cup (125 ml) white wine
- 1/2 cup (125 ml) olive oil

Preparation

- Preheat the grill, setting the burners to medium heat.
- For each portion, use two layers of aluminum foil. Peel and slice the potatoes as thinly as possible, ideally with a mandolin. Place a thin layer of potatoes in the middle of each 2-ply rectangle.
- Layer with the green onions, fish, avocado and basil. Season with salt and pepper.
- Fold the paper toward the centre.
- Seal the ends and leave an opening at the top. Pour in the wine and oil. Close to seal.
- Grill for about 20 minutes.

Fish and Avocado en Papillote

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Ingredients

Preparation

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