Roasted Mahi Mahi with Courgette

Instructions

1. 1

   Preheat your oven to 425°F (220°C). On a large baking sheet, toss the courgette batons with 2 tablespoons of olive oil, half the salt, and a pinch of black pepper. Spread them in a single layer and roast for 12 minutes until they begin to soften and lightly brown.

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

2. 2

   While the courgettes are roasting, heat the remaining 2 tablespoons of olive oil in a small pan over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.

   Tip: Keep the heat moderate to prevent garlic from turning bitter.

3. 3

   Add the lemon juice, butter, thyme, and red pepper flakes to the garlic pan. Stir until the butter melts completely and the sauce comes together. Remove from heat and set aside.

   Tip: This herb butter sauce can be made while the courgettes roast to save time.

4. 4

   Remove the roasting sheet from the oven and nestle the mahi mahi fillets among the courgettes. Season the fish generously with the remaining salt and black pepper.

   Tip: Pat the fish dry before seasoning to ensure better browning.

5. 5

   Spoon half of the herb butter sauce over the fish and courgettes, reserving the rest for serving. Return the sheet to the oven and roast for 12-14 minutes until the fish is opaque and flakes easily with a fork.

   Tip: Don't overcook the mahi mahi as it can become dry; check for doneness at the thickest part of the fillet.

6. 6

   Transfer the roasted mahi mahi and courgettes to serving plates. Drizzle with the remaining warm herb butter sauce and garnish with fresh parsley and lemon zest before serving.

   Tip: Serve immediately while the fish is hot and the courgettes are still tender-crisp.