Roasted Mahi Mahi with Artichoke Hearts and Lemon Butter

Instructions

1. 1

   Preheat oven to 400°F. Line a large baking sheet with parchment paper.

   Tip: Parchment paper prevents sticking and makes cleanup easier.

2. 2

   In a small bowl, combine 2 tablespoons olive oil, minced garlic, thyme, salt, and pepper. Rub this mixture onto both sides of the mahi mahi fillets.

   Tip: Let the fillets sit at room temperature for 5 minutes to allow flavors to penetrate.

3. 3

   Toss the artichoke hearts and cherry tomatoes with the remaining 2 tablespoons olive oil, salt, and pepper. Spread them on the prepared baking sheet, creating a bed for the fish.

   Tip: Arrange vegetables in a single layer for even roasting.

4. 4

   Place the seasoned mahi mahi fillets on top of the vegetables. Pour the white wine around the fish and vegetables, being careful not to wash off the herb rub.

   Tip: White wine adds moisture and creates a light sauce as it roasts.

5. 5

   Roast for 18-22 minutes, until the fish is opaque and flakes easily with a fork.

   Tip: Don't overcook the fish—check it at 18 minutes for best texture.

6. 6

   While the fish cooks, melt butter in a small saucepan over low heat. Stir in lemon juice and lemon zest, then remove from heat.

   Tip: Keep the butter sauce warm but don't let it brown.

7. 7

   Remove the baking sheet from the oven. Carefully transfer the mahi mahi and roasted vegetables to serving plates.

   Tip: Use a fish spatula to gently transfer the delicate fillets.

8. 8

   Drizzle the lemon butter sauce over each fillet and the vegetables. Garnish with fresh thyme sprigs if desired and serve immediately.

   Tip: Serve with crusty bread or steamed rice to soak up the flavorful pan juices.