Mahi-Mahi with Sugar Snap Peas and Caper Butter
A recipe by Good Housekeeping: "Grab some tinfoil from the drawer and fill it with crisp sugar snap peas, tangy capers, bright lemons and flaky Mahi-mahi. Then, wrap up the foil and throw in the oven for a satisfying supper that requires practically zero cleanup!"
Preheat oven to 375 degrees F.
Trim the ends off the Sugar Snap Peas and discard; set the snap peas aside.
Cut the Lemon into 6 thin slices; hold.
Remove the leaves from the Fresh Basil and discard stems. Roughly chop the basil leaves and set aside.
Roughly chop the Capers and place in a medium bowl.
When the Butter is at room temperature, add it to the bowl with the chopped capers. Stir until creamy and well combined.
Pat dry the Mahi-Mahi Fillets with paper towels. Prepare two square sheets of aluminum foil by laying them flat on a work surface.
Divide equal amounts of the sugar snaps between the sheets of aluminum foil. Sprinkle each serving with a pinch of Salt and top with 3 slices of lemon.
Top the lemon slices with the mahi-mahi fillets. Add another pinch of Salt and Pepper then evenly distribute the caper butter between both pieces of fish.
Fold and crimp the edges of the foil to make a tightly sealed packet. Place the packets on a sheet pan and place in the oven for 8 to 10 minutes.
When finished cooking, open each packet and garnish with the basil.
In the center of two plates, place the mahi-mahi with sugar snap peas and caper butter. Serve and enjoy!