A spin on fish en papillote, which is a fancy way to say flaky fork tender mahi mahi baked in parchment paper. The packets are filled with stand out Asian flavors which make for a completely mouth watering dish.
Baked Asian Mahi Mahi Packets
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Hi Everyone! I’m a newbie over here at Eazy Peazy Mealz. My name is Karissa Martindale and I blog over at OCD Kitchen. I’m a bit of a quirky cook who loves real food made easy, bonus points if I can trick others into thinking I spent hours in my kitchen cooking for them. I’ll be joining Eazy Peazy Mealz for the next few months and I couldn’t be more excited to share my style of easy meals with you!
Today I’ve got an visually breathtaking spin on fish en papillote. Fish en papillote means fish cooked in parchment, sounds fancy doesn’t it? This is a great dish for a date night with your special someone or even events like birthdays or mothers day. When they open up their personal parchment packet and that flavorful steam greets their nose, that’s love.
This is a great dish to be served on it’s own which makes meal prep a breeze. If you do feel the need to serve a fresh crunchy side I love to pair with this Cucumber and Carrot Slaw. The baked fish with the crispy slaw makes a nice flavor balance in your meal. Or you could start with a soup as an appetizer, try this “Instant” Noodle Soup.
Look how pretty this dish is before it even hits the oven.
Folding up the packets might be the “hardest” part of this recipe. With a little bit of patience you will be able to get a good seal on your packets so that the steam will help cook the fish in the oven.
- Tear two roughly 18’x13′ pieces of parchment paper. Fold in half lengthwise to create a crease, and open.
- Take one piece of parchment, close to the right side of the crease place ingredients
- Close the parchment around the fish like a book. Starting from bottom creased corner make 1/4′ pleats sealing up the parchment in a half circle shape.
When serving up your fish you can place the whole packets on a plate and cut a slit in the top to open right at the table. Tell me that doesn’t make a statement, something like “Oh yea, she definitely worked hard on this one.” While you know the truth… you binge watched your favorite show most of the afternoon. I won’t tell if you don’t.
The other great part about this recipe, minimal cleanup. Simply throw away the parchment and you have one baking sheet to wash, which makes for a magical night in my eyes. Wouldn’t you say so?
Baked Asian Mahi Mahi Packets
- 2 6-8 oz mahi mahi filets
- 1 head baby bok choy bottom trimmed and cut into 4ths
- 1/4 cup matchstick carrots
- 10 snow peas roughly chopped
- 4 shiitake mushrooms or baby portabellas, sliced
- 2 tbsp low sodium soy sauce
- 1 tbsp rice wine vinegar
- 1/8 tsp ground ginger
- 1/4 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp ground pepper
- 1/2 tsp cornstarch
- 1 tbsp honey
- 1 tbsp minced cilantro
- 1 green onion finely chopped
- Preheat oven to 375F
- In a small bowl whisk together all the sauce ingredients, set aside.
- In a separate bowl place, carrots, peas, and mushrooms.
- Tear two roughly 18'x13' pieces of parchment paper. Fold in half lengthwise to create a crease, and open.
- Take one piece of parchment, close to the right side of the crease place two pieces of bok choy, spoon 1 tsp of sauce onto bok choy.
- Place a piece of mahi mahi on top of bok choy, and spoon 1/2 tbsp of sauce on top of fish.
- Repeat with other piece of parchment, bok choy, and fish.
- Toss the rest of the sauce in with the bowl of carrots and mixed veggies, until sauce is absorbed. Evenly distribute veggies over both pieces of fish.
- Close the parchment around the fish like a book. Starting from bottom creased corner make 1/4' pleats sealing up the parchment in a half circle shape.
- Place both packets on a large baking sheet. Bake 12-14 minutes. Let sit 1 minute before serving.
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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