Roasted Mahi Mahi with Celery Root and Herb Butter

Instructions

1. 1

   Preheat your oven to 400°F. Bring a large pot of salted water to boil and add the cubed celery root. Simmer for 12-15 minutes until fork-tender, then drain well and set aside.

   Tip: Draining thoroughly prevents a watery purée.

2. 2

   Mash the cooked celery root with 2 tablespoons of butter, 0.5 teaspoon salt, and minced garlic until smooth and creamy. Season with pepper and keep warm on the stovetop over low heat.

3. 3

   Toss the halved celery hearts with 1 tablespoon of olive oil, salt, and pepper. Arrange them cut-side down on a baking sheet and roast for 12 minutes until golden and tender.

4. 4

   Pat the mahi mahi fillets dry with paper towels and season both sides generously with salt and pepper. Place them on a separate baking sheet and drizzle with the remaining 2 tablespoons of olive oil.

   Tip: Dry fish ensures better browning and prevents sticking.

5. 5

   Transfer the mahi mahi to the oven alongside the celery hearts. Roast for 10-12 minutes until the fish is opaque and flakes easily with a fork.

6. 6

   While the fish cooks, prepare the herb butter by melting the remaining 2 tablespoons of butter in a small saucepan over medium heat. Add the fresh thyme, parsley, and a squeeze of lemon juice. Remove from heat.

7. 7

   Divide the celery root purée among four plates, creating a small mound in the center. Top each with a roasted mahi mahi fillet and two celery heart halves.

   Tip: Warm plates before plating to keep the dish hot longer.

8. 8

   Drizzle the herb butter sauce over each fillet and around the plate. Finish with a crack of fresh pepper and a squeeze of lemon wedge. Serve immediately.