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Tilapia En Papillote
 
1 cup green olives, whole
1 teaspoon green peppercorns, in brine, drained
lemon juice from 1 lemons
1 yellow onions, sliced thin lengthwise
1 red pepper, sliced thin lengthwise
4 six-ounce fillets of Tilapia
boned and skinned
1/8 tsp salt
1/8 tsp ground black pepper
1/4 tsp of ground nutmeg
1 lemon, cut into 8 thin slices
a few sprigs of Italian parsley, for garnish

Instructions
1. Heat oven to 400 degrees. Place two baking sheets in oven. Combine olives, red peppers, peppercorns, and lemon juice in a small bowl. Set aside.

2. Fold four 24-inch pieces of parchment piece in half crosswise; cut at the crease, creating 8 rectangular shaped pieces of paper.  Divide onion evenly among 4 of the pieces of parchments, forming a bed of onion in the center of the paper. Place a snapper fillet on each bed of onion; season with salt, pepper, and nutmeg, and top each packet with the remaining vegetable mixture and 2 lemon slices.  Take the 4 extra pieces of parchment and place one piece over every pile of ingredients, creating a “paper sandwich”.  Begin to fold the edges of the parchment together, making small overlapping folds along the edge to seal.  Make sure the folds are tight, and what you should have when you are complete, is a cool-looking rectangular pocket, folded tightly along the edges.

3. Using a large spatula, place packets on heated baking sheets. Bake until the packets have puffed, like a little cloud and the fish is cooked, 12 to 15 minutes.Transfer packets to individual plates.  Take a clean pair of scissors and make a slice down the middle of the pocket, and pull the paper to the side, revealing the amazing fish inside.  Garish each dish by placing a few sprigs of fresh Italian parsley in the enter of dish, on top of the fish. 

Serve immediately.

* Make sure to keep the fish in the paper!  It's part of the presentation!
 
 
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