This dish is inspired by a meal I had at a seaside bistro in Juan-les-Pins, France, on the Côte d'Azur.
It is a fresh-tasting Mediterranean dish that is perfect to have as spring is drawing near. Feel free to experiment with other vegetables, but note that it may extend the cooking time.
Ingredients (Serves 2 - easily doubled):
2 x 8 oz mahi-mahi centre-cut fillets (or any whitefish centre-cut fillet)
1 cup zucchini, finely julienned, in 1.5” lengths – use the outer, non-seedy portion
½ cup each of red and yellow pepper – seeded and finely julienned, in 1.5” lengths
1 cup mixed-color cherry or grape tomatoes, halved
8 slices of red onion, thinly sliced
2 tbsp gremolata – a mixture of chopped parsley, lemon zest, and garlic
Salt and pepper to taste
Splash of dry white wine (optional)
Extra virgin olive oil, for drizzling
2 sheets of 12 x 16” parchment paper
The method
Preheat oven to 400 degrees.
Fold each piece of parchment in half and open each facing away from you.
Place 1 fish fillet horizontally in the centre, below the seam.
Sprinkle with salt and pepper, and cover each fillet with 4 slices of red onion.
Place the vegetables on and around the fillet, keeping it close to the centre of the paper. Top with the gremolata and drizzle with a bit of oil.
Fold the parchment down over the fish and veggies, and, working from either side, start making double folds to seal. The parchment should shape into a half-moon.
Place both papillotes on a rimmed baking pan and bake for 18 minutes.
Lift each packet onto a plate and carefully cut open along the inside of the folds. You can remove the cut section and eat directly off the paper or carefully extract the fish onto a plate with a spatula.
Serve with any side you’d like. I prefer a small portion of angel hair pasta tossed in garlic and oil.