Meal Kit

Mahi Mahi en Papillote

With Fingerling Potatoes, Red Bell Pepper, and French Herbs

Prep & Cook Time: 40-50 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Fish (Mahi Mahi)

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

"En Papillote" is a French term meaning ‘in parchment.' In this dish, fish and vegetables steam inside parchment paper to infuse flavor while becoming tender. Plus, parchment is a fun way to delight each dinner guest with their own personal meals. The best part about parchment cooking? Almost no clean-up! This dish pairs crisp seasonal vegetables, French herbs, and flaky Mahi Mahi for a perfect healthy meal.

In Your Box (serves 2)

  • 12 oz. Fingerling Potatoes
  • 8 oz. Asparagus
  • 1 Red Bell Pepper
  • 1 Lemon
  • 2 Sheet of Parchment Paper
  • 2 Green Onions
  • 2 Garlic Cloves
  • 2 tsp. Smoked Paprika
  • 0 Dill Sprigs
  • Info
    2 Mahi-Mahi Fillets

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Cut the Parchment

    Take out each of the rectangular pieces of parchment paper and, with one of the longer edges closest to you, fold it in half from left to right. Using scissors, cut out a large heart-shape in the paper to form your meal pouches.

  2. 2

    Prep the Vegetables

    Preheat the oven to 375 degrees and line a baking sheet with foil or use a nonstick baking sheet. Thoroughly rinse produce and pat dry. Slice lemon into thin rounds. Slice green onions on a bias (angle). Mince dill. Mince garlic. Halve fingerling potatoes lengthwise. Remove red pepper membrane (spiny white innards) and seeds and slice into thin strips (julienne). Trim white ends off asparagus and slice on a bias. Rinse Mahi Mahi filets and pat dry.

  3. 3

    Assemble the Packets

    Place two ‘hearts’ of parchment on the baking sheet. Place a Mahi Mahi filet on each piece. Top the fish with prepped vegetables and add lemon slices, drizzle of olive oil (about ½ Tbsp. for each packet), garlic, smoked paprika, fresh dill (reserving a pinch for garnish), and a pinch of salt and pepper.

  4. 4

    Fold and Cook the Packets

    Fold the parchment heart over to cover the fish (the edges of the heart should line up). Starting at the rounded end, crimp the edges together, folding over to leave the last 2 inches at the pointed end unfolded. Finish crimping the edges, then twist the pointed end around once and fold the ‘tail’ under. Place in the oven and bake for 20-25 minutes, or until fish is fully cooked and potatoes are tender.

  5. 5

    Plate the Dish

    Remove the baking sheet from the oven and transfer the parchment package to a dinner plate. Let cool for a few minutes. Cut into parchment using scissors or a knife to let the steam escape. Garnish with remaining fresh dill and a crack of black pepper.

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