Recipe: Fish en Papilotte + Mango Salsa
We are water💧 We evolved from water💧 And as humans, every civilization has always settled around water.
That means, seafood and sea vegetables have played a big part in our evolution!
Seafood is a great source of Omega 3’s which is so important for our brain health, nervous system and major bodily functions.
Seafood is vital for vibrant health.
But when it comes to sourcing our seafood in our modern world, have we gone too far?
With threats of overfishing and high demand for a few types of fish (salmon, tuna, bass, cod), is eating seafood sustainable for our environment?
Farming fish can help with this problem, but just like conventional farming, we need to be careful who we buy it from. In most farm fisheries, poor quality feed like corn and soy are being used along with antibiotics to combat crowded fish pens.
So then is wild caught better?
Health wise, yes…
But here too we need to make sure we support sustainable fishing practices because lack of regulations leads to fishing with large nets that are killing millions of innocent sea creatures that are bystanders and dredging the sea floor which is killing our reefs and fragile ecosystems.
And what about mercury and other heavy metals found in fish?
Should we stay away?
We got your back! Watch this episode to learn more
Join Cara + Megan in Episode 32 of Simply Seasonal:
- Why fish is the perfect summer animal protein
- Health benefits and energy of seafood
- Wild caught fish vs. farmed fish – pros and cons
- How to prevent overfishing and unethical fishing and promote sustainability
- How our body deals with mercury found in fish
- Filter metals and support the thyroid with traditional plant based filters
Balance, heal, thrive,
Cara + Megan
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Have questions after the episode?
Listen to the Podcast
Watch the bloopers to see how simple this French technique is!
Fish En Papillote
- 2 sheets parchment paper, cut 2 large hearts
- 2 fish filets, skin removed
- salt + pepper
- 2 cloves garlic, peeled + sliced
- 1/4 cup onion, peeled + sliced
- 1 lime, sliced
- Drizzle of extra virgin olive oil
- Preheat oven 350 degrees Fahrenheit.
- Take two large sheets of parchment paper. Fold in half and with a pencil, trace half of a large fat heart. Cut out the heart and unfold both hearts. Set aside.
- On a tray, lay out the two fish filets and season with salt and pepper. Layer each filet with sliced garlic, onion, lime slices, and finish with a drizzle of olive oil.
- Fold the other side of the heart over to cover each filets.
- To close the pouch, start crimping the sides of the parchment like you would a piecrust starting at one end and working around the perimeter. The parchment should be sealed with the fish inside. Place the parchment wrapped fish on a sheet tray
- Place the sheet tray in the oven and bake for 15-20 mins until the fish is just cooked through. Because you can’t see the fish, use your senses and when you can smell yummy cooked fish, is should be done!
- Remove the sheet tray from the oven and using a spatula, place on a plate. With scissors, cut the top of the pouch open to reveal the steaming beautiful fish. Serve immediately and enjoy with a side of coconut rice and mango salsa!
- 2 ripe magoes, peeled, pitted and diced
- 1 sm red onion, peeled and diced
- 1 red bell pepper, diced
- 1-2 jalapeños , de-seeded and diced
- 1/2 cup cilantro, chopped
- juice of 1 lime
-Combine all ingredients. Season with salt and pepper, if desired.
-Serve immediately, or store in a sealed container in refrigerator for up to 2 days.
If you enjoyed this recipe we would love to hear from you! Please leave a comment below and be sure to share with family and friends.
Megan + Cara
Balance, heal, thrive,
Cara + Megan