Baked Wrapped Tilapia

Tilapia is a mild, firm-fleshed whitefish.  People who typically don't like fish still find tilapia palatable, but you can substitute any other firm-fleshed whitefish you prefer (though we've never tried any other type).  This is our absolute favourite simple fish dish.  We eat it ALL THE TIME, and it helps that tilapia is not a very expensive fish at the market.  I'm not going to lie... the fact that it's Tori Amos' favourite recipe did help sway us to try it to begin with.

Ingredients:

1-inch cube fresh gingerroot, grated
2 cloves garlic, peeled and finely chopped
2 green onions, finely chopped
fresh chili to taste, optional
1 cup finely chopped cilantro
1-2 tsp of toasted sesame oil
2 tsp sodium-reduced soy sauce
2 tsp fish sauce
4 generous tsp of maple syrup
2 filets (6-8 oz each) fresh tilapia
parchment paper

Instructions:

1. Preheat oven to 400F. Combine all topping ingredients in a bowl.
2. Place a filet on a large piece of parchment paper and spoon half of the topping over the fish.  Fold the parchment tightly to form a packet (the French call this "en papillote").  Place on a baking sheet.  Repeat with the other filet.
3. Bake for 25-30 minutes.
4. To serve, carefully open parchment packet so as to avoid burning yourself on the steam.  Slide fish off of the paper and onto a plate (or as we usually have it, over a bed of jasmine rice).  Pour any residual sauce over the fish.

Makes 2 servings.

Recipe adapted from Epicurious.com