Roasted Mahi Mahi with Aubergine

Instructions

1. 1

   Preheat oven to 200°C. Toss cubed aubergine with 3 tablespoons olive oil, half the minced garlic, salt, pepper, and thyme. Spread on a baking tray in a single layer and roast for 20 minutes, stirring halfway through, until golden and tender.

   Tip: Cut aubergine into uniform sizes to ensure even cooking.

2. 2

   While aubergine roasts, pat mahi mahi fillets dry with paper towels and season both sides with salt, pepper, and remaining garlic.

   Tip: Dry fish prevents sticking and helps achieve a better crust.

3. 3

   Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, carefully place fillets skin-side up and cook for 3-4 minutes without moving them until golden.

   Tip: Resist the urge to flip early; patience creates a crispy exterior.

4. 4

   Gently flip fillets and cook for another 2-3 minutes until the flesh is opaque and flakes easily. Transfer to a warm plate and tent loosely with foil.

   Tip: Mahi mahi cooks quickly, so watch carefully to avoid overcooking.

5. 5

   In the same skillet, add remaining 1 tablespoon oil and sauté sliced shallots over medium heat for 2 minutes until softened.

   Tip: Keep heat at medium to prevent shallots from burning.

6. 6

   Pour in white wine and vegetable broth, scraping up any browned bits from the bottom. Simmer for 3 minutes to reduce slightly.

   Tip: These browned bits, called fond, add incredible depth of flavour.

7. 7

   Remove from heat and whisk in lemon juice and zest. Season the sauce with additional salt and pepper to taste.

   Tip: Taste before adding more salt as the reduction concentrates flavours.

8. 8

   Divide roasted aubergine among four plates, top each with a mahi mahi fillet, and spoon the lemon-wine sauce around the fish. Garnish with fresh parsley and serve immediately.

   Tip: Serve right away while fish is still warm and aubergine is at its best.