- Prep time:
- 10 minutes
- Cook time:
- 15 minutes
- Serves 2
1 out of 5
- Share this recipe:
- 2, 8 oz. Mahi-Mahi fillets
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon fresh dill, chopped
- ¼ teaspoon lemon zest, chopped
- 1 tablespoon olive oil
- Kosher or sea salt and cracked black pepper to taste
Preheat oven to 400°F.
Mix onion powder, garlic powder, dill and lemon zest together.
Lay two 12" x 13" pieces of aluminum foil on countertop. Place each fillet near center and sprinkle evenly with dill mixture. Season lightly with salt and pepper; drizzle with olive oil.
Fold aluminum in half over top of fillet. "Roll" back towards fillet, then fold in sides to form an envelope; repeat. Transfer foil packets onto a sheet pan, then into the oven. Bake 15 minutes, remove from oven and let stand 2-3 minutes before opening. Serve hot.
Techniques used in this recipe:
papillote, enpapillote, en (Fr.): a moist-heat cooking method similar to steaming, in which items are enclosed in parchment and cooked in oven. The parchment is folded and sealed with a paste made of flour and water. Often times aromatics such as citrus zest, herbs, leeks, lemongrass, mirepoix and wine are added. chop (I)chop (I): to cut into pieces of roughly the same size.
Sauvignon Blanc is taut, supple and herbal. With high acidity and aromas of tea, meadow and green herb, Sauvignon Blanc has a suitable name derived from the French "sauvage", meaning "wild".