Sun Dried Tomato Basil Mahi Mahi (Printable)
Flavorful baked mahi mahi with Mediterranean sun-dried tomato basil topping
# What You Need:
→ Fish
01 - 4 mahi mahi fillets, about 6 oz each
02 - 2 tablespoons olive oil
03 - ½ teaspoon sea salt
04 - ¼ teaspoon black pepper
→ Sun-Dried Tomato Basil Topping
05 - ½ cup sun-dried tomatoes packed in oil, drained and chopped
06 - ¼ cup fresh basil leaves, chopped
07 - 2 cloves garlic, minced
08 - 2 tablespoons capers, drained
09 - ¼ cup kalamata olives, pitted and chopped
10 - 1 tablespoon fresh lemon juice
11 - 2 tablespoons olive oil
12 - ¼ teaspoon crushed red pepper flakes
# Steps:
01 - Preheat oven to 400°F. Lightly grease a baking dish with olive oil or line with parchment paper.
02 - Pat mahi mahi fillets dry with paper towels. Drizzle both sides with 2 tablespoons olive oil and season evenly with sea salt and black pepper. Arrange fillets in the prepared baking dish.
03 - In a small mixing bowl, combine sun-dried tomatoes, fresh basil, garlic, capers, kalamata olives, lemon juice, 2 tablespoons olive oil, and crushed red pepper flakes. Stir until evenly mixed.
04 - Spoon the sun-dried tomato and 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 oven and let rest for 2 to 3 minutes. Garnish with fresh basil leaves and serve with lemon wedges alongside roasted vegetables, quinoa, or couscous.
# Expert Advice:
01 -
- It tastes like something you would order at a coastal restaurant but comes together in your own kitchen with almost no fuss.
- The sun dried tomato and basil topping is so good you will want to put it on everything from chicken to crusty bread.
02 -
- Overcooking mahi mahi turns it rubbery and dry so start checking at the 15 minute mark rather than waiting for the full 20.
- Letting the topping sit for 10 minutes before spooning it on gives the flavors time to marry and makes a noticeable difference.
03 -
- Dry the fillets thoroughly before adding oil and seasoning because even a small amount of leftover moisture prevents the topping from sticking properly.
- Use the oil from the sun dried tomato jar instead of plain olive oil in the topping mixture for an extra layer of concentrated flavor.