Herbed Mahi Mahi Fish en Papillote
8.5g
Net Carbs
34.2g
Protein
13.2g
Fat
2.9g
Fiber
294
Calories
Ingredients:
- 1 ounce Shallots
- 1/4 ounce Parsley
- 1/4 teaspoon Black Pepper
- 5 Cherry Tomatoes
- 2 tablespoons Unsalted Butter Stick
- 1 fruit (2-1/8" diameter) Lemon
- 1/4 teaspoon Salt
- 1 medium Zucchini
- 12 ounces boneless, raw Mahi Mahi
Directions:
- Preheat oven to 475°F. Rub 1 pat of butter over each piece of parchment paper. Cut the cherry tomatoes in half; set aside. Cut the zucchini into ½-inch rounds and set aside.
- Remove the parsley leaves from the stems and discard. Roughly chop the parsley leaves; set aside. Cut the lemon into ¼-inch slices; set aside. Finely chop the shallots; set aside.
- Melt the remaining butter in a medium sauté pan over medium-high heat. Add the shallots and ¼ teaspoon each of salt and pepper and sauté for 3 minutes until caramelized. Turn off the heat and set aside.
- Pat dry the mahi-mahi fillets with paper towels. Place the fillets in the center of each piece of parchment paper. Cover each fillet with shallots then top with the tomatoes and zucchini. Lay the slices of lemon over the top. Bring the edges of the parchment paper to the center and fold tightly
- Bake until the fish is just cooked through, about 10 minutes
- To serve, carefully cut open each packet, (Use caution as steam will escape). Gently transfer each portion to a plate, spooning any of the remaining veggies and sauce over the fish. Garnish with parsley. Enjoy!
