Mahi Mahi en Papillote
Mahi Mahi en papillote is healthy and incredibly easy to assemble. The few simple ingredients like olive oil, lemon juice, thyme and olives give this dish beautiful Mediterranean flavors. The kids loved it and keep on requesting it.
You can prepare this recipe with different types of fish, I chose the Mahi Mahi because it was from a local source here in South Florida.
Each portion is cooked individually; which makes a convenient and cute presentation. This method keeps the fish very moist while infusing wonderful flavors. You can of course play with the options, adding capers, lemon wedges or any herb that compliments the fish you selected.
“En Papillote” method: the ingredients are tucked in a parchment paper parcel, sealed and cooked in the oven. The result is moist, healthy (very little to no added fat at all), it preserves vitamins and enhances aromas. You can use this method to cook fish, poultry or meat, vegetarian dishes and even desserts. Depending on the type of ingredients you are cooking, you can use different material to make the papillote: parchment paper, aluminum foil, filo dough, banana leaves etc…
I recently discovered parchment paper bags that are ready to use for papillote cooking. It is very convenient and make the process even easier.
December 2017 update: The recipe evolved a little bit since the first few trials,... Now I add some yellow crunch once the fish is cooked and ready to serve: Crushed toasted and salty corn nuts. It gives this dish much needed texture and crunch.
Bon appétit! ;)
Mahi Mahi en Papillote
Recipe credits: Rafaella Sargi
Serves 4
Ingredients4 parchment bags (or 4 large pieces of parchment paper)
4 (8 ounce / 225 g) boneless fish fillets
Salt
Black pepper
4 Tablespoons extra virgin olive oil
4 Tablespoons freshly squeezed lemon juice
8 sprigs of fresh thyme
16 green olives
A handful of toasted salted corn, crushed (called “corn nut”)
Directions
Prep all the ingredients
You will need 4 parchment bags or parchment paper, one big baking sheet, lined with aluminum foil. It will be easier to clean up if some of the cooking juices find a way out of the parchment pockets.
Heat the oven to 400F / 200C.
On a baking sheet lined with aluminum foil, place the parchment bags*. In each bag place one piece of fish and season with salt and pepper. Add to each fish fillet one tablespoon extra virgin olive oil, one tablespoon lemon juice, 2 sprigs of fresh thyme and 4 olives. Tightly close the parchment paper bags and bake for 15 minutes.
Serve immediately.
*If you can’t find parchment bags, you can use aluminum foil and fold all the edges tightly.
You can also make your own parchment pouches. Cut one big piece of parchment paper (22 x 15 inch) and fold it in two (becomes 11 x 15 inch). Using scissors, cut the folded parchment paper as you would do to make a heart shape. One side is round and continues in an oblique line to the other tip of the folded paper. Open the heart shaped parchment paper. Place all the papillote ingredients and seal making tight and overlapping folds. Tuck the bottom end under the folded pouch.
Adapted from Make it Ahead. Ina Garten
