Baked Parchment Mahi Mahi with Creamy Sun-Dried Tomato Risotto

This elegant dish features tender mahi mahi baked in parchment paper, which locks in moisture and infuses the fish with aromatic flavors from a bed of vegetables. The result is perfectly flaky fish every time.

Serve the mahi mahi over a creamy risotto studded with sweet sun-dried tomatoes. It’s a stunning meal that feels special enough for Valentine’s Day but simple enough for a weeknight dinner.

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Ingredients

1 cup Arborio riceView ingredient guideLike ingredientDislike ingredient

4 tablespoons butter, dividedView ingredient guideLike ingredientDislike ingredient

1 shallot, mincedView ingredient guideLike ingredientDislike ingredient

1/2 cup dry white wineView ingredient guideLike ingredientDislike ingredient

3 cups chicken or vegetable broth, warmedView ingredient guideLike ingredientDislike ingredient

1/2 cup sun-dried tomatoes in oil, drained and choppedView ingredient guideLike ingredientDislike ingredient

1/4 cup grated Parmesan cheeseView ingredient guideLike ingredientDislike ingredient

Salt and pepper to tasteView ingredient guideLike ingredientDislike ingredient

4 mahi mahi fillets (about 6 oz each)View ingredient guideLike ingredientDislike ingredient

1 zucchini, thinly slicedView ingredient guideLike ingredientDislike ingredient

1 red bell pepper, thinly slicedView ingredient guideLike ingredientDislike ingredient

1 lemon, thinly slicedView ingredient guideLike ingredientDislike ingredient

2 tablespoons olive oilView ingredient guideLike ingredientDislike ingredient

Fresh parsley for garnishView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F (200°C).
2. For the risotto: In a large saucepan, melt 2 tablespoons butter over medium heat. Add shallot and cook until softened, about 2 minutes.
3. Add Arborio rice and stir for 1 minute until grains are translucent around the edges.
4. Pour in white wine and stir until absorbed.
5. Begin adding warm broth one ladleful at a time, stirring frequently and waiting until each addition is absorbed before adding the next. Continue until rice is creamy and al dente, about 18-20 minutes.
6. Stir in sun-dried tomatoes, Parmesan and remaining 2 tablespoons butter. Season with salt and pepper. Cover and keep warm.
7. For the fish: Cut four large sheets of parchment paper (about 12×16 inches each).
8. In the center of each sheet, arrange a few slices of zucchini, red bell pepper and lemon. Drizzle with olive oil and season with salt and pepper.
9. Place a mahi mahi fillet on top of the vegetables. Season the fish with salt and pepper.
10. Fold the parchment over the fish and crimp the edges tightly to seal, creating a packet.
11. Place packets on a baking sheet and bake for 12-15 minutes, until fish is cooked through and flakes easily.
12. To serve: Open packets carefully (steam will escape). Spoon risotto onto plates, top with fish and vegetables and garnish with fresh parsley.

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