Roasted Mahi Mahi with Caramelized Carrots and Citrus Glaze

Instructions

1. 1

   Preheat your oven to 425°F. Arrange carrot batons on a large sheet pan, drizzle with 2 tablespoons of olive oil, season with half the salt and pepper, then roast for 12 minutes until they begin to caramelize.

   Tip: Cut carrots to similar sizes so they roast evenly.

2. 2

   While carrots roast, whisk together orange juice, minced ginger, garlic, honey, Dijon mustard, and lemon juice in a small bowl to create the glaze.

   Tip: Prepare the glaze while the oven preheats to save time.

3. 3

   Remove the pan from the oven and create four spaces among the carrots for the mahi mahi fillets. Brush fillets with remaining 2 tablespoons of olive oil and season both sides with remaining salt and pepper.

   Tip: Pat the fish completely dry before seasoning for better browning.

4. 4

   Place the seasoned mahi mahi fillets on the carrot bed and pour the citrus-ginger glaze evenly over the fish and vegetables. Top each fillet with a fresh thyme sprig.

   Tip: The glaze will caramelize as it roasts, creating a beautiful golden coating.

5. 5

   Return the pan to the oven and roast for 12-15 minutes until the fish is opaque and flakes easily with a fork, and the carrots are fully tender and caramelized.

   Tip: Mahi mahi cooks quickly, so don't overcook or it will become dry.

6. 6

   Remove from the oven and garnish with fresh orange zest just before serving. Plate the fish with carrots and spoon any pan juices over the top.

   Tip: The orange zest adds brightness and a fresh pop of flavor at the end.