Mahi Mahi En Papillote

This simple mahi mahi en papillote combines fresh fish, lemon, asparagus, red bell pepper, green onions and smoked paprika. All perfectly cooked in a single serving parchment paper pouch. Could dinner get any easier?

Mahi Mahi En Papillote by Nutmeg Nanny

Confession: I do not like fish. I know, that’s a weird confession to make when my post is obviously about fish. However, that doesn’t mean I won’t give it a try. Just for the record I did try this fish. Annnnnd I thought it was mild and pretty tasty. But I could only handle a few bites before my fear of fish started creeping up on me.

Growing up my stepdad used to make beer battered perch like it was his job. Every single time he made it a little something like this would happen in the house:

Me: I hate fish.

Him: You never told me that?

Me: Every single time you make fish I tell you this!

Him: That is not true! You will sit there until you finish your fish.

Me: *Sobbing while plugging my nose* I can’t do it! It tastes like fish!

Him: Well then you will sit there all night.

Me: Fine!

After about 2 hours of sitting there trying to eat it while plugging my nose I would either get the green light to leave the table or just cry so uncontrollably he would get annoyed with me and let me leave. 

Mahi Mahi En Papillote by Nutmeg Nanny

After hearing this story you might now know why I cannot handle fish. At this point I’m fairly certain my dislike for fish is more mental than rational, but I still give it a try whenever I can. I know eating fish is good for you so I just try to keep that in mind when I try it. I always hope that some day I will try a bite of fish and magically think to myself “Oh my! This is the most amazing thing ever!” Then my fear of fish would just go away.

I feel this same way about olives. I just cannot get on the fish and olive train. Sigh.

However, if you are on the fish train you will totally dig this dish. It takes almost NO time to put together and you can go from starving to full in only 30 minutes. This dish is the perfect combination of smoky paprika, asparagus, sweet bell pepper and citrusy lemon. I also love the idea of making food inside their own parchment packet. Talk about easy cleanup!

My husband LOVED this dish and happily let me know I can make this for him anytime I want. Hey, maybe if I make it more often I will get over my mental fear of fish.

Mahi Mahi En Papillote by Nutmeg Nanny

I bet you’re wondering who a fish skeptic like myself came up with this dish. Simple, I didn’t. I was asked to try out the food delivery box by the awesome folks at Relished Foods and this was one of the recipes in my box. If you’re not familiar with the idea of food delivery it’s amazing! It works out to cost just $9.95 per person/per meal. You get to pick 3 meals for the week from a menu that offers 6 different choices. Plus there is options for vegetable and meat lovers. They ship fresh to your door EVERYTHING you need to prepare a delicious home cooked meal. While I obviously love cooking I’m not always in the mood to cook dinner. When you do something like Relished Foods everything is on hand for you. You don’t have to worry about the grocery store not having what you need or even what to make. It’s all planned out for you…how easy is that? The only thing you need to have on hand is salt, pepper and olive oil. I can totally handle that!

Lucky for you if you want to give Relished Foods a try {and you should!} you can get 60% off your first order by using the promo code NutmegNanny.

Mahi Mahi En Papillote by Nutmeg Nanny


Mahi Mahi En Papillote

This simple mahi mahi en papillote combines fresh fish, lemon, asparagus, red bell pepper and green onions. All perfectly cooked in a single serving parchment paper pouch.

Yield: 2 servings

Prep Time: 15 minutes

Cook Time: 12 minutes per batch

Total Time: 30 minutes


  • 2 mahi mahi fillets
  • 1 lemon, thinly sliced
  • 6 asparagus spears, 1/2 inch dice
  • 1 small red bell pepper, sliced
  • 4 green onions, sliced
  • 2 tablespoons chopped parsley
  • 2 tablespoons unsalted butter
  • 2 teaspoons smoked paprika
  • Kosher salt, to taste
  • 1/4 cup dry white wine or vegetable stock


Preheat oven to 375 degrees.

Take 2 (15x24) pieces of parchment paper and fold in half, short end to short end.

Draw half a heart (with pencil) on the parchment paper, keeping close to the edge when possible so you do not waste too much parchment paper. Cut along the half heart and then open up. You should be looking at a heart. This process is very similar to many Valentine's Day or art projects you may have done in elementary school.

Open your parchment hearts, place on baking sheet and lay one fish fillet in the middle on the right side of the parchment near the crease.

Top each fish fillet with 3 thin slices lemon and equal parts asparagus, bell pepper slices, green onions and parsley.

Top the vegetables with 1 tablespoon butter, 1 teaspoon smoked paprika and kosher salt to taste per fillet.

Fold the other half of parchment over the fish and start cinching together the parchment paper. Starting at the rounded end crimp the edges together, folding them over themselves and leave the last 2 inches at the pointed end unfolded.

Tilt the package up and pour in the wine. Finish crimping the edges than twist the pointed end around once and fold the "tail" under. Remember you are trying to keep all that deliciousness inside the parchment package so it is important to crimp tightly.

Add baking sheet to the oven and cook for 12 minutes and then let rest out of the oven for 2 minutes.

Open packet and devour.

Starting at the pointed end cinch the bottom piece of parchment over the top portion and work your way around the heart until you get to the top of the heart. Slightly tilt your parchment packet back and pour 2 tablespoons white wine into the packet. Fold up the hole

Disclosure: I was sent a free box from Relished Foods to try. All opinions and nonsensical ramblings are my own. 

46 Responses to “Cast Iron Chicken”

  1. #
    Cathy @ Savory Notes — September 11, 2012 at 11:28 am

    YUM. Growing up, my mom always removed the skin before cooking chicken, and never let us eat it… but when I started cooking for myself, I finalllly got to enjoy the delicious, crispy, tastiness. Oh, and these pictures are beautiful! Great job 🙂

    • Brandy replied: — September 12th, 2012 @ 12:08 pm

      Oh man. That would have made me so sad. Skin is the best part!

  2. #
    claire @ the realistic nutritionist — September 11, 2012 at 11:32 am


    • Brandy replied: — September 12th, 2012 @ 12:08 pm


  3. #
    Jenny — September 11, 2012 at 11:35 am

    This is right up my alley. Love chicken and the pictures are outstanding. I think I’ll make this dish this weekend – this week is all simple fast things because so much work going on around our house!

    • Brandy replied: — September 12th, 2012 @ 12:08 pm

      I hope you give it a try and love it! It was perfect for this cool late summer weather 🙂

  4. #
    Rachel Cooks — September 11, 2012 at 11:40 am

    This is gorgeous!

    • Brandy replied: — September 12th, 2012 @ 12:08 pm

      Thank you friend!

  5. #
    Mal @ The Chic Geek — September 11, 2012 at 12:55 pm

    yum! This looks so wonderful for a fall supper- I’ll definitely be making it soon

    • Brandy replied: — September 12th, 2012 @ 12:04 pm

      Thank! I hope you give it a try!

  6. #
    Green Skies and Sugar Trips — September 11, 2012 at 1:43 pm

    LOVE love love pinterest!!!!!

    Are those potatoes AND mushrooms?!?! Sweet baby jesus in a manger I want some now!!

    • Brandy replied: — September 12th, 2012 @ 12:04 pm

      We need a dinner date!

  7. #
    Tara @ Chip Chip Hooray — September 11, 2012 at 4:08 pm

    Way to remind me I don’t have a cast-iron skillet, Brandy. SIGH.

    • Brandy replied: — September 12th, 2012 @ 12:04 pm

      Sorry friend! Add it to your Christmas wish list 🙂

  8. #
    Joanne — September 11, 2012 at 9:20 pm

    When I ate meat I had SUCH a hard time making chicken look good, but girl this is GORGEOUS!

    • Brandy replied: — September 12th, 2012 @ 12:03 pm

      Thank you! I have to admit, I was very happy the way these pictures turned out!

  9. #
    Rachel @ Baked by Rachel — September 12, 2012 at 10:08 am

    My kids totally refuse to eat the skin. I love how crispy it can get.

    • Brandy replied: — September 12th, 2012 @ 12:02 pm

      Why are kids so crazy? That stuff is gold…hahaha 🙂

  10. #
    Emily — September 12, 2012 at 1:25 pm

    Mmm, I’m so excited for Fall food and to break out my cast iron and Dutch oven! Also I have a few Meyer lemons on hand which will be fabulous with this dish!

  11. #
    Mackenzie {SusieFreakingHomemaker} — September 12, 2012 at 1:40 pm

    Oh.Em.Gee. I need to make this. I love anything with chicken thighs! This is a beautiful dish! I will be tring this!!

  12. #
    Stefanie @ Sarcastic Cooking — September 12, 2012 at 4:34 pm

    Oh baby! Look at that skin!!! Lemin, rosemary, and chicken, how could you go wrong!?!? I’m adding this to my must try list… The ever growing list!

  13. #
    LeeH — September 13, 2012 at 9:24 am

    The only nice my mother-in-law (cough-Marie Barone-cough) ever did for me was give me her cast iron pans.
    Thank you Verna

  14. #
    Lyndsey@TinySkillet — September 13, 2012 at 2:24 pm

    I love my cast iron skillet and your chicken looks perfect! I always have rosemary on hand because I have several plants in my yard…that and sage! Yum!

  15. #
    bellini — September 14, 2012 at 8:26 am

    Pinterest has been a source of great recipes for me as well. They ar eso visually appealing that I will need to live forever to make them all in my own kitchen.

  16. #
    Javelin Warrior — September 14, 2012 at 10:22 am

    I’m drooling! And it’s all in one pan, which I love… This is such a beautiful change from boring, plain-jane chicken… I’m featuring this post in today’s Food Fetish Friday (with a link-back and attribution as always). Thanks for always inspiring me with your creations…

  17. #
    Suzanne — September 26, 2012 at 1:18 am

    Brandy, this dish looks heavenly, what a comforting dish to make especially for the cozy Fall weather ahead! BTW your blog looks wonderful!!

  18. #
    Faith — October 5, 2012 at 11:35 pm

    This looks delicious, I love using chicken thighs in their own dish like this…they are so full of flavor! I love your photos in this post too — gorgeous!

  19. #
    Patti Davis — February 28, 2013 at 3:37 pm

    I made this last night and it was just as pretty as the picture! And delicious! My husband loved it. One tweak – I didn’t have regular potatoes, so I used sweet potatoes. It was perfect! Thank you!!!

  20. #
    Mary — October 14, 2013 at 10:00 pm

    Wow, this really did come out nicely. However, I actually used thyme instead of rosemary. I’m not exactly an experienced cook, so it was purely a mistake on my part, but it came out great regardless. If anything, I think I would lighten up on the lemon juice, as it seemed to be a bit strong. But that’s the only change I would make. And yes, it did look that good when it was done. I highly recommend this. Great recipe!

    • nutmegnanny replied: — October 14th, 2013 @ 10:07 pm

      Hi Mary! I’m so glad you enjoyed the recipe. Using thyme instead of rosemary does sound lovely!

  21. #
    carmella king — October 22, 2013 at 5:08 pm

    I had some problems with this dish. I put chicken in skin down like you said. I took them out when the skin was crisp and brown. I then put potatoes, mushrooms, etc back in skillet, but there was no way to continue cooking the chicken by putting it on top of the potatoes. The potatoes were hard to turn and keep from burning, and the skin on the chicken wasn’t as crisp because of steam from cooking potatoes. The flavors were good, and it looked delicious…..just needs some tweaking!

  22. #
    Marie — December 21, 2013 at 10:36 pm

    OMG this was so good! I’m a relative cast iron newbie and found your recipe via Pinterest. Thank you thank you. Crispy chicken, tender potatoes, just the right amount of pucker. Seriously, I could double, no triple the mushrooms! Delish!!!

  23. #
    Rikki S — January 4, 2014 at 8:57 pm

    Could I use a Dutch oven in place of a cast iron skillet or would that totally ruin the recipe?

    • nutmegnanny replied: — January 4th, 2014 @ 9:30 pm

      Not at all! The chicken might not get as crispy around the edges but I think it would still work if you cooked them uncovered 🙂

  24. #
    Rikki S — January 12, 2014 at 8:37 pm

    Great! Thanks. I will put this on my list for next week 🙂

  25. #
    Nicole — January 16, 2014 at 7:58 am

    I plan on making this dish over the weekend. However the directions are a little confusing but it never actually specifies that you put the removed chicken back in the skillet. It’s almost as if a small paragraph is missing. I can only assume when you put the chicken back in you put it in cooked side up.

    Regardless this sounds heavenly and I can’t wait to make it!

    • nutmegnanny replied: — January 16th, 2014 @ 10:37 pm

      Hi Nicole! I went into the system and worded the directions so they are a bit more clear. I hope you love the dish!

  26. #
    kerry — May 9, 2014 at 9:25 am

    If cut up the potatoes small enough wouldn’t they just roast that last 25 minutes instead of pre-boiling first?

    • nutmegnanny replied: — May 11th, 2014 @ 9:21 am

      Hi Kerry! You could definitely try it that way but I think the pre-boiling just insures they will all be soft and fully cooked. If you try it your way let me know 🙂

  27. #
    Lee Aidt — December 30, 2014 at 11:02 pm

    I made this tonight in the cast iron skillet I got for Christmas. Everyone loved it!!! I just wanted to say thank you because I’ve never been able to get the skin as crispy as I want, but it was crispy AND flavorful! Thanks again!

  28. #
    Melissa — January 29, 2015 at 9:20 pm

    My family and I LOVED this. There are so many layers of different flavors from the crispiness of the chicken skin, to the meaty mushrooms, the rosemary infused potatoes. Everything had a wonderful citrus, rosemary, and garlic flavor! I cook ALOT, I try new recipes each week and this is by far one of my favorites in the last 6 months! Winner, winner, chicken dinner!

    • nutmegnanny replied: — January 30th, 2015 @ 10:00 am

      Hi Melissa! Thank you so much for letting me know your family enjoyed the dish. I’m so happy 🙂 This is definitely a favorite in our house as well!

  29. #
    Melissa Costello — March 27, 2018 at 12:10 pm

    This is one of my favorite recipes. I found it years ago and have made it many many times. I plan to make it for brunch but I wanted to omit the potatoes and mushrooms and just do the chicken (we have other side dishes). Do you think it will be okay to bake the chicken directly on the cast iron pan or should i just cook a few potatoes for the sake of propping the chicken up? Any advice is welcomed!!

    • nutmegnanny replied: — April 16th, 2018 @ 11:32 pm

      Hi Melissa! I’m so sorry it took me so long to reply! Yes, you can totally just cook it right in the pan. The bottom will get a little browned as well but that is ok.

  30. #
    Marrissa N — December 12, 2018 at 11:49 am

    I made this on Sunday. I used one lemon, just for my taste preference. And even though my rosemary dicing skills are sorely lacking, the dish turned out AMAZING!!! My skeptical hubby and fast-food-junkie teen both loved it! This is definitely a keeper.


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