Serves 4| Prep and Cook Time: 30 minutes

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Ingredients:

4 mahi-mahi fillets, about 5-6 ounces each

2 tablespoons of olive oil

1/2 shallot, chopped

2 lemons

2 tablespoons of lemon zest

1 tablespoon of herbs de Provence

Salt and pepper to taste

4 pieces of parchment paper

Directions:

1. Preheat oven to 400 degrees

2. Lay out 4 piece of parchment paper of each fish fillet

3. Brush fish with olive oil

4. Season with herbs de Provence, salt and pepper

5. Add lemon zest to all 4 pieces of fish

6. Squeeze the juice of 1 lemon onto all 4 pieces of fish

7. Wrap up and bake for 10-15 minutes depending on thickness

8. Serve with remaining lemon

Beautiful presentation!

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Serves 4-6 | Prep Time: 25 minutes

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Ingredients:

· 1 pound pasta (penne, farfalle work well)

· 1 ½ cups grape tomatoes-sliced in half

· 1 zucchini-chopped into bite size pieces or half moons

· 1 yellow squash chopped into bite size pieces or half moons

· 1 shallot chopped

· 1 garlic clove-chopped

· 3 tablespoons olive oil

· ¼ cup fresh basil chopped

· ¼ cup parmesan cheese

· ½ tsp. red pepper flakes

· ½ tsp. herbs de Provence or dried oregano

· Salt and pepper

Directions:

1. Bring a large pot of water to a boil. Generously salt the water. Add the pasta and cook according to the package directions. Drain pasta.

2. In a large skillet, heat olive oil over medium heat. Add garlic, shallot, and red pepper flakes. Cook less than 1 minute. Add zucchini, squash, tomatoes. Cook until tender. About 5 minutes.

3. In a large serving bowl, add pasta and vegetables. Drizzle with olive oil

4. Add parmesan and basil

5. Adjust seasonings to taste

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Mahi-Mahi with Lemon In Parchment

Pasta with Roasted Zucchini, Yellow Squash and Grape Tomatoes