If you’re looking for an easy-to-prepare fish dish that’s full of flavor, mahi mahi en papillote is the recipe for you! This dish is perfect for a light and tasty dinner, also ideal for those seeking a healthy alternative to more complex dishes. In this recipe, the fish is cooked en papillote, preserving all its flavors and nutrients. Additionally, you can customize the dish by choosing other types of fish, such as sea bream, sea bass, or tuna. Find out how to prepare it best!
Note on the photo and the use of aluminum: The photo shown is older, and although aluminum foil is traditional, for healthier and safer cooking, it’s preferable to use parchment paper. Aluminum is not suitable when using lemon, as it can react with the acid and alter the taste of the fish.
Let’s now look at the ingredients needed to prepare this delicious dish.
- Difficulty: Easy
- Cost: Medium
- Portions: 4 people
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 Mahi Mahi (Large or 4 small ones)
- 4 cloves garlic
- 4 slices lemon
- 4 sprigs rosemary
- to taste parsley
- to taste salt
- to taste pepper
- to taste olive oil
Tools
- Parchment paper
- 1 Baking pan
- 1 Knife
- 1 Spatula
- 1 Fork
Mahi Mahi en Papillote: Step-by-Step Preparation
Begin by taking a sheet of parchment paper, one for each piece of fish (or for each whole fish, if you prefer). Previous photos showed the use of aluminum foil, but it’s preferable to use parchment paper for preparations containing acidic foods, like lemon, to avoid unwanted reactions.
Drizzle a little olive oil on the surface of the parchment paper. Place the cleaned mahi mahi piece on it and insert a clove of garlic, a sprig of rosemary, and some fresh parsley inside. On the outside, season with some salt, pepper, a slice of lemon, and another drizzle of olive oil.
Wrap the fish tightly, creating a sealed package. Repeat the same process for each piece of mahi mahi.
Place the packets on a baking pan and bake in a preheated oven at 390°F for about 40 minutes. The cooking time may vary depending on the size of the fish; for larger pieces, a bit more time may be needed.
Once cooked, serve the fish directly on the plate. Open the package carefully, removing the mahi mahi skin before it cools, to enjoy it at its best.
The same recipe can also be used for tuna en papillote. Since tuna is smaller, about 20 minutes of cooking will suffice. After removing from the oven, enjoy it with delicate sauces, like mayonnaise or yogurt sauce, for a fresh and creamy contrast.
Tips and Notes
Fish Variety: You can substitute mahi mahi with other fish like sea bream, sea bass, or even tuna, but remember that cooking times may vary depending on the type and size of the fish.
Custom Flavors: For an even richer flavor, you can add thyme, fresh basil, or a pinch of chili pepper for those who like it spicy.
Without Garlic: If you prefer a milder version, you can omit the garlic or replace it with red onion or shallot.
Perfect Cooking: To check if the fish is cooked, gently press with a fork: if the flesh flakes easily, it’s ready.
Variations
Tuna en Papillote: The same recipe applies to tuna, but reduce the cooking time to about 20 minutes, as tuna is thinner and cooks faster.
Individual Fish Portions: If using whole fish, follow the same procedure, but adjust the cooking time based on the size.
FAQ – Mahi Mahi en Papillote
Can I use aluminum foil instead of parchment paper?
You can, but aluminum foil is not ideal for cooking with acids like lemon. I recommend using parchment paper for a better and healthier result.
Is the fish cooked when I can see it flake easily?
Yes, when the fish’s flesh flakes easily with a fork, it means it’s perfectly cooked.
Mahi mahi en papillote is a simple and versatile recipe that brings the taste of fresh fish to the table, preserved thanks to the papillote cooking method. Perfect for any season and easily adaptable to other types of fish, it’s also ideal for those looking for a healthy yet tasty dinner. Try it now and personalize it to your liking with fresh herbs and light sauces!
