Curried Fish En Papillote

• tilapia fillet (such as turbot, sole, etc)2⁄3 lb
• small yukon gold potato, very thinly sliced↗1
• small zucchini, very thinly sliced1
• olive oil↗3 tablespoons
• thyme↗3⁄4 teaspoon
• sea salt↗1⁄2 teaspoon
• ground black pepper↗1⁄2 teaspoon
• sriracha sauce (or other hot pepper sauce)↗1 teaspoon
• minced ginger (I use the stuff in the tube)↗1 teaspoon
• minced lemongrass (I use the stuff in the tube)1⁄2 teaspoon
• minced garlic1⁄2 teaspoon
• curry powder↗1⁄2 teaspoon
• lime juice↗1 teaspoon
• fresh Thai basil, thinly sliced↗2 tablespoons
• Thai chile, thinly sliced↗1

Step-by-step instructions

1. 1

   Preheat the oven to 400*F.

2. 2

   Place a 24" piece of parchment paper on a rimmed baking sheet so that half of it is hanging off the end.

3. 3

   Place the sliced potatoes on the parchment in a thin layer about the same size as your fish fillet. Season with thyme and 1/2 of the salt & pepper.

4. 4

   Place the sliced zucchini on top of the potatoes. Season with salt & pepper.

5. 5

   Place the fish fillet on top of the zucchini.

6. 6

   In a small bowl, combine the olive oil, sriracha, ginger, lemongrass, garlic, curry powder, and lime juice.

7. 7

   Sprinkle the basil and the thai chili evenly over the fish. Then pour the sauce evenly over the top.

8. 8

   Seal the parchment paper by starting at one edge & rolling the paper onto itself until you reach the other end. Fold the end under the packet.

9. 9

   Bake for 25 minutes (on the rimmed baking sheet) until the fish is flaky and the potatoes are done through.