Instructions

Preheat oven to 450 degrees F.
Warm the Teriyaki Sauce in the microwave for about 45 seconds to loosen it up.
Cut four medium-sized pieces of parchment paper. Lay the paper side by side as possible so you can build the pouches all at once. In the center, place a layer of the Zucchini disks (make the layer area a bit larger than the fish portions), top with julienned carrots, and Sliced yellow onions. Place about six broccoli florets on the outside of the other veggies. Season with salt and pepper. Add the portioned fish on top of the vegetables and top with Teriyaki Sauce and lemon slices.
Fold the the other half of the parchment paper over the fish and vegetables, and starting at one end (pouch will look like an empanada shape at the end) tightly crimp the edges of the paper to the center and continue working your way around the edges until completely sealed. You can trim excess parchment paper, but don’t worry if there’s a lot leftover when you’ve folded it. (Jump to 1:00 mark here if you need a visual.)
Place the pouches on a large sheet pan and bake on the center rack for 8 to 12 minutes. The parchment paper will brown as it cooks. Unwrap one of the pouches carefully (be careful of steam) to check for fish doneness and cook more if necessary.
While cooking, microwave the garlic rice with a wet paper towel on top to preserve the moisture.
Serve by discarding the parchment paper and topping the fish with sesame seeds, Green onions, and a squeeze of lemon. Season with salt and pepper if needed. Serve with garlic rice on the side.

Teriyaki Mahi Mahi En Papillote with Garlic Rice

Ingredients

Instructions

Nutrition Facts

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