Tilapia en Croute

In case you're new to the terminology, "en croute" is a fancy way of saying that something is cooked in a crust.  Just like "en papillotte" (in a paper envelope), this is a great way to cook fish because the juice is sealed inside a pouch and turned into steam so you will end up with a flaky, moist piece of fish - yum!

1 sheet puff pastry, thawed
2 pieces tilapia
6 medium-sized shrimp, chopped
2 tbsp chopped red onion
2 tbsp chopped cilantro
1 tbsp lemon juice
salt and pepper to taste

Preheat your oven to 375.

For the filling, mix the last 5 ingredients in a bowl and let them sit while you prepare the rest of this dish.

Place your puff pastry onto a cookie sheet so that half of it is centered.  Place the tilapia fillets on one side of the pastry so that it is centered on the cookie sheet.

Top the fish with the filling you prepared earlier and fold the top half of the puff pastry over the top of your fish.  Crimp the edges shut with your fingers.  Bake in your 375 degree oven for 25 minutes until the crust is golden brown and your fish is white and flaky.

After you get comfortable with this recipe you'll see how easy it is to mix it up with different types of fillings.  I made this recipe again with a filling of imitation crab meat and remoulade sauce and not only was it even simpler than this recipe, it was even tastier, too!  What kinds of fillings do you think you'd like to try with this recipe? 


  1. I had to check out your blog since my mosaic business is called Nutmeg Designs! This encroute looks delicious--I never thought of using fish in one.



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