Roasted Mahi Mahi with Aubergine
Prep
20 mins
Cook
28 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you've spent all day cooking. The mahi mahi is delicate and flaky, roasted to perfection alongside tender aubergine that soaks up all the garlicky, herbaceous flavors. What I love most is that mahi mahi is packed with lean protein and omega 3 fatty acids, making this dish as nourishing as it is delicious. The white wine and fresh lemon brighten everything up beautifully, and honestly, the whole thing is so simple to prepare that even on my busiest evenings, I can get dinner on the table without any stress.
Ella x
Ingredients
- 4mahi mahi fillets(6 oz each, skin removed)
- 2aubergine(cut into 1-inch cubes)
- 6 tablespoonsolive oil
- 4garlic cloves(minced)
- 2fresh lemon(zest and juice)
- 2 teaspoonsfresh thyme(dried or fresh)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2shallots(thinly sliced)
- 118 mldry white wine
- 59 mlvegetable broth
- 2 tablespoonsfresh parsley(chopped)
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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