Sun Dried Tomato Basil Mahi Mahi (Printable Version)
Flaky baked mahi mahi topped with zesty sun-dried tomatoes, fresh basil, and Mediterranean flavors.
# 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 (optional)
10 - 1 tbsp fresh lemon juice
11 - 2 tbsp olive oil
12 - 1/4 tsp crushed red pepper flakes (optional)
# How to Make It:
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 and season evenly with sea salt and black pepper. Arrange the fillets in the prepared baking dish.
03 - In a small mixing bowl, combine the chopped sun-dried tomatoes, fresh basil, minced garlic, drained capers, kalamata olives (if using), fresh lemon juice, 2 tbsp olive oil, and crushed red pepper flakes. Stir until well incorporated.
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 the fish rest for 2 to 3 minutes. Serve garnished with fresh basil leaves and lemon wedges if desired.
# Expert Tips:
01 -
- The topping doubles as a briny vibrant sauce that pools around the fish and soaks into whatever you serve it with.
- It looks and tastes like something from a coastal restaurant but only takes about ten minutes of actual hands on work.
02 -
- Do not skip drying the fillets because excess moisture prevents the topping from sticking and makes the fish steam instead of roast.
- A splash of white wine poured into the baking dish before roasting creates a gorgeous pan sauce that you will want to spoon over everything.
03 -
- Let the topping sit for ten minutes before spooning it onto the fish so the flavors have time to marry and intensify.
- Check the fish at the 15 minute mark because overcooked mahi mahi dries out quickly and loses its buttery texture.