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Dill and white wine tilapia fillet en papillote


12 minutes


10 minutes



Dill and white wine tilapia fillet en papillote
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750 g (25 oz.) fresh tilapia filets
15 ml (1 tbsp.) olive oil
1 lemon (zest and juice)
22 ml (1 1/2 tbsp.) fresh dill finely chopped
20 ml (4 tsp.) old-fashioned mustard
60 ml (1/4 cup) white wine
15 ml (1 tbsp.) capers
Salt and ground black pepper
180 ml (3/4 cup) mayonnaise
15 ml (1 tbsp.) capers chopped


  1. Preheat barbecue to high heat.
  2. Place the fish on squares of aluminum foil.
  3. Sprinkle with olive oil.
  4. In a bowl, mix half of the juice and lemon zest, dill, 10 ml (2 tsp.) of mustard, wine and capers.
  5. Pour the mixture over the fish and season before closing the parcels.
  6. Place the parcels on the hot barbecue and reduce heat to medium.
  7. Grill for 8 to 10 minutes, depending on how thick the fish is.
  8. Meanwhile, in another bowl, mix the remaining lemon juice and zest, the remaining mustard, the mayonnaise and the chopped capers.
  9. Add a generous amount of pepper.
  10. Serve the fish with the cold sauce.

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