Fish Mole En Pappilote Reynolds Wrap Rsc
Elevate your weeknight dinner with this vibrant and flavorful Fish Mole en Papillote recipe, a restaurant-worthy dish made effortlessly at home. Featuring tender fish fillets like cod, tilapia, or halibut, nestled atop a bed of colorful zucchini, red bell pepper, and julienned carrots, this dish is delicately steamed in parchment paper to lock in all the flavors. Lush mole sauce adds a rich, smoky, and slightly spicy twist, complementing the freshness of chopped cilantro and a squeeze of lime. The en papillote technique ensures minimal cleanup while preserving the moisture and essence of every ingredient, making this a healthy, gourmet meal ready in just 40 minutes. Perfect for impressing guests or treating yourself to a wholesome, delicious dinner, this recipe is a true celebration of bold and balanced flavors.
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Recipe Information
Ingredients
- 4 pieces (6 oz each) fish fillets (such as cod, tilapia, or halibut)
- 1 cup mole sauce (store-bought or homemade)
- 1 medium zucchini, thinly sliced
- 1 medium red bell pepper, julienned
- 1 medium carrot, julienned
- 2 tablespoons fresh cilantro leaves, chopped
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 1 whole lime, sliced into wedges
- 4 sheets (approximately 12x16 inches each) parchment paper
Instructions
Preheat your oven to 400°F (200°C).
Prepare 4 sheets of parchment paper, approximately 12x16 inches each. Fold each sheet in half, then unfold and set aside.
In a small bowl, mix the olive oil, kosher salt, and black pepper.
Rub the fish fillets on both sides with the olive oil mixture and set aside.
Spread a thin layer of mole sauce (about 2 tablespoons) on one side of each parchment sheet, keeping it on one half of the sheet.
Layer the vegetables (zucchini slices, red bell pepper julienne, and carrot julienne) evenly on top of the mole sauce on each parchment sheet.
Place a fish fillet on top of the vegetables for each packet.
Spoon an additional 1-2 tablespoons of mole sauce over each fish fillet, spreading it evenly.
Sprinkle fresh cilantro leaves over the fish and vegetables.
Fold the parchment paper over the fish and vegetables to create a half-moon shape. Starting at one corner, crimp and fold the edges tightly to seal the packet, ensuring no steam escapes during cooking.
Place the sealed packets on a baking sheet and bake in the preheated oven for 18-20 minutes, or until the fish is opaque and flakes easily with a fork.
Carefully transfer the packets to plates and let them rest for 2 minutes before serving. Be cautious when opening, as hot steam will escape.
Serve with lime wedges on the side for squeezing over the fish and vegetables.
Nutrition Facts
Calories |
360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.8 g | 20% | |
| Saturated Fat | 2.9 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 506 mg | 22% | |
| Total Carbohydrate | 19.8 g | 7% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 8.4 g | ||
| Protein | 35.2 g | 70% | |
| Vitamin D | 8.5 mcg | 43% | |
| Calcium | 83 mg | 6% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 915 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
