Sun Dried Tomato Basil Mahi Mahi (Printable View)
Mediterranean mahi mahi with sun-dried tomatoes, basil and capers
# What You Need:
→ 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
# How-To Steps:
01 - Preheat the oven to 400°F. Lightly grease a baking dish with olive oil or line it with parchment paper.
02 - Pat the mahi mahi fillets dry with paper towels. Drizzle both sides with 2 tbsp olive oil and 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. Mix thoroughly until well blended.
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 when tested with a fork and is completely opaque throughout the center.
06 - Remove from the oven and let the fillets rest for 2 to 3 minutes. Serve garnished with fresh basil leaves and lemon wedges on the side.
# Expert Advice:
01 -
- The topping doubles as a briny, tangy relish you will want to put on everything from crusty bread to scrambled eggs.
- It looks like you spent an hour layering flavors but the oven does nearly all the work.
02 -
- Wet fish will not hold the topping well, so pat those fillets thoroughly dry before seasoning.
- A splash of white wine poured into the baking dish before roasting adds a wonderful extra layer of flavor.
03 -
- Do not overbake the fish starts checking at the 15 minute mark because mahi mahi dries out fast once it passes perfectly done.
- Tearing the basil by hand instead of chopping it preserves more of the aromatic oils that make the topping sing.