Sun Dried Tomato Basil Mahi Mahi (Printable)
Flaky mahi mahi with Mediterranean sun-dried tomato basil topping
# Ingredient List:
→ Fish
01 - 4 mahi mahi fillets, about 6 oz each
02 - 2 tbsp olive oil
03 - 1/2 tsp sea salt
04 - 1/4 tsp black pepper
→ Sun-Dried Tomato Basil Topping
05 - 1/2 cup sun-dried tomatoes packed in oil, drained and chopped
06 - 1/4 cup fresh basil leaves, chopped
07 - 2 cloves garlic, minced
08 - 2 tbsp capers, drained
09 - 1/4 cup kalamata olives, pitted and chopped
10 - 1 tbsp fresh lemon juice
11 - 2 tbsp olive oil
12 - 1/4 tsp crushed red pepper flakes
# Steps:
01 - Preheat the oven to 400°F. Lightly grease a baking dish with olive oil or line with parchment paper.
02 - Pat the mahi mahi fillets dry with paper towels. Drizzle both sides with 2 tbsp olive oil, then season evenly with sea salt and black pepper. Arrange the fillets in the prepared baking dish.
03 - In a small bowl, combine the chopped sun-dried tomatoes, fresh basil, minced garlic, drained capers, chopped kalamata olives, fresh lemon juice, 2 tbsp olive oil, and crushed red pepper flakes. Stir until well mixed.
04 - Spoon the sun-dried tomato basil mixture evenly over the top of each mahi mahi fillet, pressing gently to adhere.
05 - Bake for 15 to 20 minutes, or until the fish flakes easily with a fork and is opaque throughout.
06 - Remove from the oven and let rest for 2 minutes. Serve garnished with fresh basil leaves and lemon wedges alongside roasted vegetables, quinoa, or couscous.
# Expert Tips:
01 -
- The topping comes together in one bowl with no cooking required, which makes you feel like you cheated your way to an impressive meal.
- It transforms plain fish into something that tastes like you ordered it at a seaside restaurant.
02 -
- Do not skip patting the fish dry because wet fillets will not hold the seasoning and will steam instead of roast properly.
- A splash of white wine poured into the baking dish before it goes in the oven adds incredible depth and keeps the fish moist.
03 -
- Let the topping sit for ten minutes before spooning it on so the garlic and basil have time to release their flavor into the oil.
- Buy sun dried tomatoes packed in oil rather than the dry bagged version because the moisture and flavor difference is substantial.