Have I mentioned before how much I love CookSmarts? I’m pretty sure I have. I joined them just over a year ago, and my membership renewed recently. Pssst…. You can sign up for free and get three free weeks worth of meal plans. I’ll do a full review later, but I wanted to share last night’s dinner success.
I love how much I learn from CookSmarts. For instance, have you ever cooked in packets? That’s called en papillote. Very cool, huh? So, I modified this delicious tilapia dish from an older recipe.
Both David and I loved this recipe. It’s easily scalable for two people and wonderfully versatile. The tilapia doesn’t dry out because this cooking method steams it in the sauce. Cook’s note: LOW MESS! Seriously! Cooking like this involved minimal clean-up. I’ll be doing this again!
Modifying Tilapia En Papillote
The recipe calls for miso paste. If it’s unavailable in your store, find it on Amazon or just double the soy sauce. If sodium content concerns you, use low-sodium brands.
I used Reynold’s Parchment Cookie baking sheets to make the packets. You can use foil or rolled parchment if you prefer. I got a free box of them from Influenster. Cookie baking isn’t my thing, but these are the perfect size for this meal! While I am sure these parchment sheets work great for cookies, I’m using them for other things, instead.
CookSmarts calls for half the ginger in the sauce and uses brown sugar. I substitute raw agave syrup since it’s low-glycemic. Since we didn’t have any cilantro, I snipped some parsley from our garden. Cilantro is a better choice, however.
These instructions produce crunchy carrots. If you prefer them softer, be sure to cut them thin, or buy the pre-cut carrot coins. In the future, I will likely microwave them for a minute before tossing them with the ginger miso sauce.
I would love to try this with mahi-mahi, too. Next time, I will also sprinkle some toasted sesame seeds along with the cilantro.
If you’ve never used parchment for making packets, here’s a quick 1-minute video tutorial.
Tilapia En Papillote with Ginger Glazed Carrots
This low-mess, healthy dinner comes together in minutes! Cooking en Papillote steams the fish in the delicious ginger sauce so the fish doesn’t dry out and absorbs the wonderful flavors! Easily scales down or up!
- 1 lb Tilapia Fillets
- 1 lb carrots - thinly sliced
- For the sauce
- 1 tbsp grated ginger
- 2 tsp miso paste (substitute extra soy sauce)
- 2 TBSP water
- 2 TBSP Soy sauce
- 2 TBSP Rice vinegar (substitute apple cider vinegar)
- 3/4 tsp agave syrup (or 1 tsp brown sugar)
- 1 TBSP Sesame oil
- Cilantro, for garnish
Preheat oven to 375
Combine sauce ingredients, reserve half.
Toss carrots with 1/2 sauce.
If using parchment paper, watch video on how to cut.
Pour single serving of carrots into half of each prepared foil or parchment.
Arrange fish on top of carrots and drizzle with remaining sauce.
Fold parchment/foil over meal and fold edges to form tight seal. If using parchment, watch the video if you need.
Place food packets onto baking sheets.
Bake for 12-15 minutes.
Open packets and enjoy! Watch for escaping steam.
- Calories: 214
- Fat: 6 grams
- Carbs: 17 grams
- Protein: 20 grams
We enjoy hosting parties and my husband and I are both avid gamers. You can find me on PS4 as SunshineFlaGirl. We also play tabletop RPGs and eurogames.
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Whisk It Real GudMarch 20, 2017 - 11:05 pm
I seriously love fish. I could eat it every day! The flavors sound perfect. I also like to cook my fish in packets because they come out so moist and yummy! Great recipe!
Manju | Cooking CurriesMarch 20, 2017 - 2:55 pm
The ginger and carrots must go so well with the tilapia. We cook very often this way and I think a lot of seafood dishes taste so good when made this way.
Derek CampanileMarch 20, 2017 - 8:03 am
I love tilapia. Funny how not too many people knew about the fish or how to prepare it when I first worked in the fish market back in the early 00s.. Wow I’m getting old..
Jennifer SikoraMarch 20, 2017 - 7:02 am
This looks delicious! I am not a big fan of tilapia but I bet I could do it with mahi mahi or cod. Putting this on my menu for this week.
Citra Kale @Citra's Home DiaryMarch 18, 2017 - 1:39 pm
beside chicken, fish and seafood are my personal fave… love the dish you share here.
Sarah James @ Tales From The Kitchen ShedMarch 18, 2017 - 12:14 pm
What a delicious recipe, I love cooking fish in parcels, so healthy and full of flavour. I like the sound of the miso paste and ginger with the carrots too.
tableandachairMarch 18, 2017 - 8:40 am
I love this, I have cooked in foil on the grill often but this is a way to do it inside. I love the flavor combination you have going on here. Thanks for sharing!
Lynn | The Road to HoneyMarch 18, 2017 - 7:23 am
I love cooking fish in parchment paper envelopes. It is so easy. . .and as you mention. . .there is no messy pans to clean up. Simply toss the parchment paper out. Loving that you dressed the fish up with miso. I bet that is super tasty.
MargotMarch 18, 2017 - 3:04 am
I love sounds of this dish. Ginger carrots are big favourite in this house but for some reason I never served them with fish. Thanks for the tip 🙂
AmyMarch 17, 2017 - 4:44 pm
Sounds delicious! I love miso paste and fish so I’m sure it would be wonderful. I think I would prefer the mahi mahi to the tilapia though.
Gillian's KitchenMarch 17, 2017 - 7:39 am
Lovely recipe. I like cooking in packets but have only ever done it with salmon. Salmon is quite expensive so I don’t do it that often. I must try Tilapia.
Jacqueline Piper | PiperCooks.comMarch 16, 2017 - 5:32 pm
I really like cooking fish en papillote, this looks like a nice dinner recipe! I like the carrots and ginger in there also, nice healthy dish!
MyYellowApronMarch 15, 2017 - 11:46 am
Love tilapia and I just recently wrote a post on tilapia tandoori. Your dish screams of comfort. Love it.
Gloria DugganMarch 15, 2017 - 9:25 am
What a great way to cook fish. Keeps it nice and moist. The ginger on the carrots is a great pairing too. Love the presentation with this cooking method.
jacquee | i sugar coat it!March 15, 2017 - 7:21 am
Loving the ginger with the fish! Cooking in parchment or foil yields such juicy, delicious results and less clean-up!
Fred NonterahMarch 14, 2017 - 1:30 pm
I’m a big fan of Tilapia and ginger so you got me sold here, Thanks for sharing!
SarahFebruary 7, 2017 - 4:22 pm
I’ve never tried cooking fish ‘en papillote’ but it’s definitely on my to-do list! This sounds incredible!
A Healthy Valentine's Day is good for your heart • TaylorLifeFebruary 5, 2017 - 11:17 pm
[…] highly recommend my Tilapia En Papillote with Ginger glazed carrots. The recipe easily scales to two people. I make it for my husband and myself […]
KristinJanuary 16, 2017 - 8:05 pm
Well, I love tilapia and I love carrots, so this recipe is clearly right up my alley! I’m drooling over here!
AshleyJanuary 16, 2017 - 6:02 pm
I live tilapia! This preparation sounds absolutely delicious.
L. E. MastilockJanuary 16, 2017 - 5:17 pm
My son loves fish, but I am not very experienced at cooking it. I may have to give this recipe a try. I bet he would love it!
Alicia TaylorJanuary 18, 2017 - 4:39 pm
It’s super easy! Let me know if he likes it.
Heather LawrenceJanuary 16, 2017 - 4:31 pm
We like to bbq tilapia on the summer hut we dont eat it so much in the winter. This looks yummy.
MarianaJanuary 6, 2017 - 4:26 pm
I’m a pescatarian, so I eat tilapia quite a bit – it’s so affordable. This recipe sounds delicious and so healthy! I’m definitely going to try it!
Alicia Taylor at Taylorlife.comJanuary 6, 2017 - 9:19 pm
I’m a pescatarian, too 🙂 This recipe won’t disappoint!