Roasted Mahi Mahi with Butternut Squash

Instructions

1. 1

   Preheat your oven to 425°F. Toss the butternut squash cubes with 2 tablespoons of olive oil, half the sea salt, and a quarter teaspoon of black pepper on a large baking sheet. Spread in a single layer and roast for 15 minutes until the edges begin to caramelize.

   Tip: Cut squash pieces uniformly so they cook at the same rate.

2. 2

   While the squash roasts, pat the mahi mahi fillets completely dry with paper towels. In a small bowl, combine paprika, remaining sea salt, remaining black pepper, and minced garlic.

   Tip: Dry fish ensures better browning and prevents sticking.

3. 3

   Remove the baking sheet from the oven and push the squash to the sides. Place the fish fillets in the center, rub both sides with the remaining olive oil, then season generously with the paprika-garlic mixture.

   Tip: Reserve space in the middle of the sheet for the delicate fish.

4. 4

   Scatter fresh thyme, sliced shallots, and lemon zest around the fish. Pour the vegetable broth into the pan around (not over) the fillets. Return to the oven for 10-12 minutes until the fish is opaque and flakes easily.

   Tip: The fish is done when it reaches 145°F internally.

5. 5

   While everything finishes cooking, melt butter in a small saucepan over low heat. Whisk in the fresh lemon juice to create a light pan sauce.

   Tip: Don't let the butter brown; keep the heat gentle.

6. 6

   Transfer the roasted mahi mahi and butternut squash to serving plates. Drizzle the lemon-butter sauce over the fish and vegetables, and serve immediately with crusty bread or a fresh green salad.

   Tip: Serve immediately to keep the fish moist and warm.