Roasted Mahi Mahi with Bell Pepper

Instructions

1. 1

   Preheat your oven to 425°F. Line a large baking sheet with parchment paper for easy cleanup.

   Tip: A hot oven ensures the fish cooks through while developing a light golden exterior.

2. 2

   Arrange the sliced bell peppers and red onion on one side of the prepared baking sheet. Drizzle with 1 tablespoon of olive oil, season with a pinch of salt and pepper, and toss to coat evenly.

   Tip: Starting the vegetables first gives them a head start since they take slightly longer to roast than the fish.

3. 3

   Roast the vegetables in the preheated oven for 8 minutes until they begin to soften and caramelize slightly.

   Tip: This partial cooking prevents the vegetables from being undercooked when the fish is done.

4. 4

   While vegetables roast, pat the mahi mahi fillets completely dry with paper towels. Season both sides generously with sea salt, black pepper, and fresh thyme.

   Tip: Dry fish is essential for achieving a nice sear and preventing the delicate flesh from steaming.

5. 5

   Remove the baking sheet from the oven and push the roasted vegetables to the sides. Place the seasoned mahi mahi fillets in the center of the sheet, drizzle with remaining 2 tablespoons of olive oil.

   Tip: Positioning the fish in the center allows hot air to circulate around it evenly.

6. 6

   Return the baking sheet to the oven and roast for 12-15 minutes, or until the fish is opaque and flakes easily with a fork.

   Tip: Mahi mahi cooks quickly; check doneness by gently pressing the thickest part of the fillet.

7. 7

   While the fish finishes cooking, melt the butter in a small saucepan over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant but not browned, then remove from heat and stir in lemon juice and zest.

   Tip: Removing the pan from heat prevents the butter from burning and keeps the sauce delicate.

8. 8

   Once the fish and vegetables are cooked through, carefully transfer them to serving plates. Drizzle each fillet with the warm lemon-garlic butter sauce and serve immediately.

   Tip: The warm sauce will melt slightly over the hot fish, creating a silky coating of flavor.