Roasted Mahi Mahi with Cauliflower

Instructions

1. 1

   Preheat oven to 425°F. On a large baking sheet, toss cauliflower florets with 2 tablespoons olive oil, salt, and pepper. Spread in a single layer and roast for 15 minutes until golden.

   Tip: Cut florets to similar sizes for even cooking.

2. 2

   While cauliflower roasts, pat mahi mahi fillets dry with paper towels and season both sides with salt, pepper, and red pepper flakes.

   Tip: Dry fish cooks better and develops a nice crust.

3. 3

   In a small skillet, melt butter over medium heat. Add minced garlic and fresh thyme, cooking for about 1 minute until fragrant. Remove from heat and stir in lemon juice and zest.

   Tip: Don't let garlic brown or it will taste bitter.

4. 4

   Remove cauliflower from oven and push to the sides of the baking sheet. Drizzle mahi mahi fillets with remaining 3 tablespoons olive oil and place in the center of the sheet.

   Tip: Leaving space around fish allows for even heat circulation.

5. 5

   Roast fish for 10-12 minutes until it flakes easily with a fork and reaches an internal temperature of 145°F.

   Tip: Don't overcook fish or it will become dry and tough.

6. 6

   Toast panko breadcrumbs with 1 tablespoon of the lemon-herb butter in a small skillet over medium heat, stirring frequently until golden, about 2 minutes. Mix in grated Parmesan.

   Tip: Toasting breadcrumbs adds nutty flavor and better texture.

7. 7

   Drizzle the remaining lemon-herb butter sauce over the roasted mahi mahi and cauliflower. Sprinkle the herb-Parmesan breadcrumb mixture over the fish fillets.

   Tip: Pour sauce right before serving to keep it warm.

8. 8

   Transfer to serving plates and serve immediately while still hot, dividing fish and cauliflower evenly among four plates.

   Tip: A squeeze of fresh lemon at the table brightens flavors further.