Mahi Mahi Sealed

Mahi Mahi Sealed

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Fish Baked in Parchment - Keeping the Flavor Locked In

Baking parchment is extremely versatile. It can be used for anything from lining cookie sheets when baking scones or cookies to making small packages to bake bite sized savories in. The parchment preserves the flavors and is often a better choice than aluminum foil as it can handle acidic ingredients without the nasty chemical reaction that occurs with metals. A slice of lemon or tomato can be added prior to baking when the parchment is used. This makes the parchment method especially suitable for fish. Fish can be pretty expensive, at least around these parts, so shopping around is a must. Currently Mahi Mahi filets are can be had for a song and they can be cooked just like any other white ocean fish. It has a similar taste to other whitefish such as flounder or tilapia. Mahi Mahi is often known by its alternative name, dolphin fish although it is not related to dolphins in any way.

The parchment paper should be cut to roughly twice the size needed to cover the fish filet. Olive oil should then be brushed onto half the parchment and the fish placed, skin side down on the oil. Slivers of green onion, carrots, celery, red bell peppers, a thin slice of lemon and a sprig of thyme should be placed on top of the fish. If you are using foil rather than parchment leave the lemon slice out at this stage. A dab of butter and a sprinkling of salt and pepper should now be added. Then roll the edges of the parchment together to create a seal. The fish is now ready for cooking and should be placed in an oven preheated to 400F for approximately 20 minutes. When the fish is fork flaky it is done.

The fish can be either served on or off the parchment. A chunk of no knead bread and a simple salad make for a perfect but light main course. An accompanying glass of wine is highly recommended. A Chablis would be just about perfect or a light red such as a Pinot Noir if white wine isn't your thing.

The parchment paper parcel method is often referred to as En papillote, literally French for in parchment. Technically although the food is baked in the oven the process is one of steaming as the food is cooked by the moisture contained in the parcel. Poultry is the other food most commonly cooked by this method.

 

About the Author

I am the resident photographer, marketer and tech support for my wife's food writing business.

For an ebook containing 7 of her recipes including this one check out this simple recipe ebook

 

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