Herbed Mahi Mahi Fish en Papillote Recipe

Atkins Herbed Mahi Mahi Fish en Papillote
Net Carbs
Prep Time: 0 Minutes
Cook Time: 35 Minutes
Phase: Phase 2
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.









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  • 5 oz Cherry Tomatoes
  • 1 medium Zucchini
  • 0 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
  • 0 1/4 tsp Salt
  • 0 1/4 tsp Black Pepper


  1. 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.
  2. 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.
  3. 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.
  4. 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
  5. Bake until the fish is just cooked through, about 10 minutes
  6. 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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