Sun Dried Tomato Basil Mahi Mahi (Printable)
Flaky mahi mahi with Mediterranean topping of sun-dried tomatoes, basil, garlic, and capers.
# What You’ll Need:
→ Fish
01 - 4 mahi mahi fillets, about 6 oz each
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon 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 tablespoons capers, drained
09 - 1/4 cup kalamata olives, pitted and chopped
10 - 1 tablespoon fresh lemon juice
11 - 2 tablespoons olive oil
12 - 1/4 teaspoon 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 tablespoons 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 tablespoons 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 the fillets rest for 2 to 3 minutes. Serve garnished with fresh basil leaves and lemon wedges alongside roasted vegetables, quinoa, or couscous.
# Expert Advice:
01 -
- The topping doubles as a briny, bright relish you will want to put on everything from grilled chicken to crusty bread.
- It looks and tastes like something from a coastal restaurant but comes together with one bowl and a baking dish.
- Firm mahi mahi holds up beautifully to the bold Mediterranean flavors without falling apart or drying out.
02 -
- Do not skip patting the fish dry, because excess moisture prevents the topping from caramelizing and leaves you with a steamed texture instead of a roasted one.
- Check the fish at the 15 minute mark rather than waiting the full 20, since overcooked mahi mahi turns rubbery and loses its delicate texture quickly.
03 -
- Let the topping sit for ten minutes before spooning it onto the fish so the flavors marry and the garlic mellows slightly in the lemon juice.
- If your sun dried tomatoes are very large, chop them smaller than you think you need because they shrink further during baking and large pieces can slide off the fish.