Turkish Papillotes

source: "The Sultan's Kitchen"

1/2 cup of green onions, white part only, chopped
1/4 cup chopped cilantro
1/4 cup chopped parsley
1 tbsp chopped dill
2 tsp chopped mint
2 tsp mild paprika
1 tsp Turkish isot ground or flaked red pepper
salt and pepper to taste
2 tbsp butter
4 tilapia fillets (or other mild white fish)
4 bay leaves
20 cherry tomatoes, halved
1 yellow or orange bell pepper, julienned
4 thin lemon slices
1/4 cup lemon juice
1/4 cup olive oil
1/4 cup ouzo
1/4 cup water

• Preheat oven to 400°F. In a bowl, mix the green onions, cilantro, parsley, dill, mint, paprike, and isot pepper. Season with salt and pepper.
   
• Mix the lemon juice, olive oil, ouzo, and water in a shakeable container.
   
• For each fillet: Center a large piece of parchment paper over a bowl. Place 1/2 tbsp of butter in the center. Place a fillet on top, then a bay leaf. Spread 1/4 of the herb mixture over the fillet. Pour 1/4 cup of the liquid mixture on top. Gather the parchment paper, twist to seal, and tie with string.
   
• Bake for 25 minutes. Serve in individual bowls, and cut the top off the parchment bundles with scissors.
   

Good served with a pilaf, and the crostini/tapenade/balsamic peppers on the side.

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