Herbed Mahi Mahi Fish en Papillote
8.5g
Net Carbs
Net Carbs
Prep Time: Minutes
Style:American
Cook Time: 35 Minutes
Phase: Phase 1
Style:American
Cook Time: 35 Minutes
Phase: Phase 1
How to Calculate Atkins Net CarbsINGREDIENTS
- 5 oz Cherry Tomatoes
- 1 medium Zucchini
- 1/4 oz Parsley
- 1 fruit (2-1/8" dia) Lemon
- 1 oz Shallots
- 2 tablespoon Unsalted Butter Stick
- 12 oz, boneless, raw Mahi Mahi
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
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!
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