Asian Inspired Tilapia Fish Pockets

Prior to the days of me watching the Food Network I would have never thought of placing fish filets in parchment paper and making a fish pocket. After watching Rachel Ray do this to countless filets over the years, I’ve tried my hand at several of my own creations and loved every one of them. I’ve made fish pockets with various types of fish, fresh veggies and white wine (instead of the oil and soy sauce), and I’ve made pockets with just fish, salt, pepper and garlic. This Asian-inspired version is probably my favorite though. I am a HUGE fan of fresh ginger, so anything that requires it is a winner in my mind. Plus, the tender shitake mushrooms and cooked scallions add to the yummy Asian flavor.

If you’ve never tried making a fish pocket before, this recipe is definitely the one to try; tilapia is super mild, so the veggies keep their own flavor and also soak up the flavors of the oils, ginger, and soy sauce. As a bonus, it only takes 30 minutes to make. EASY!

By the way – I convinced my husband to try the shitakes at least once (he is an avid mushroom hater) and this was the first time I’ve ever seen him continue to eat the mushrooms!!! That is a huge victory for me…

Time from Prep to Eating: 30 minutes

What You Need:
Cookie sheet
2 large pieces of parchment paper, folded in half then cut into a heart shape

The Stuff:
2 tilapia filets
4 scallion, cut in half
Ginger root – you’ll need about a 2 inch piece – peeled and cut into 8 thin slices
1 package shitake mushrooms, sliced
4 slices of a lemon
Canola Oil
Soy Sauce
Sesame Oil (you don’t absolutely need this ingredient, but it’s a bonus if you do!!)
Salt
Pepper
Red pepper flakes

Here’s What You Do:
Preheat the oven to 375. Place the parchment paper on the cookie sheet and place one of the filets on one half of one of the paper cut outs. Then layer the rest of the ingredients as follows: 4 scallion halves, 4 slices of ginger, handful of shitake mushrooms, 2 slices of lemon, sprinkle of salt, pepper and red pepper flakes, then drizzle the top with the canola oil, soy sauce and sesame oil.

Once the filet and toppings are in place, place the other half of the paper over the fish and fold the edges all the way around, creating a pouch.

Place the closed pouches on the cookie sheet and bake in the oven for about 14 to 17 minutes.

Open the cooked pouches with care!!!!