Sun Dried Tomato Basil Mahi Mahi (Printer-Friendly)
Flaky mahi mahi baked with Mediterranean-inspired sun-dried tomato, basil, and caper topping for a bright, zesty seafood dinner ready in 35 minutes.
# What You’ll Need:
→ Mahi Mahi Fillets
01 - 4 mahi mahi fillets, approximately 6 ounces 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 (optional)
10 - 1 tablespoon fresh lemon juice
11 - 2 tablespoons olive oil
12 - 1/4 teaspoon crushed red pepper flakes (optional)
# How To Make It:
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 bowl, combine the sun-dried tomatoes, fresh basil, garlic, capers, kalamata olives if using, lemon juice, 2 tablespoons 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, until the fish flakes easily with a fork and is opaque throughout.
06 - Remove from the oven and let rest for 2 minutes. Garnish with fresh basil and lemon wedges if desired, then serve immediately.
# Helpful Hints:
01 -
- The sun dried tomato and basil topping is so bold and briny that you will want to put it on everything from chicken to crusty bread.
- Mahi mahi cooks in under twenty minutes, which means this impressive dish works on busy weeknights too.
02 -
- Do not skip patting the fish dry, because excess moisture prevents the topping from adhering and makes the fish steam instead of roast properly.
- A splash of white wine poured directly into the baking dish before roasting creates a gorgeous pan sauce and keeps the fish incredibly moist.
03 -
- Chop the sun dried tomatoes fairly small so every bite of fish gets some topping rather than one big chunk of tomato.
- Let the fillets come to room temperature for about ten minutes before baking so they cook evenly from edge to center.