Roasted Mahi Mahi with Edamame

Instructions

1. 1

   Preheat your oven to 425°F. Line a large baking sheet with parchment paper for easy cleanup.

   Tip: Using parchment paper prevents the fish from sticking and makes for quick cleanup.

2. 2

   In a small bowl, whisk together 2 tablespoons of olive oil, minced garlic, lemon zest, and lemon juice to create a glaze. Season the mahi mahi fillets on both sides with salt, pepper, and paprika.

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

3. 3

   Arrange the zucchini, cherry tomatoes, red onion, and edamame on the prepared baking sheet. Drizzle with the remaining tablespoon of olive oil, season with salt and pepper, and toss gently to combine.

   Tip: Spreading vegetables in a single layer helps them roast evenly and develop nice caramelization.

4. 4

   Create a small cleared space in the center of the vegetables and place the seasoned mahi mahi fillets on top. Brush each fillet generously with the garlic-lemon glaze.

   Tip: Placing the delicate fish on top of the vegetables prevents it from sitting directly on the hot pan.

5. 5

   Scatter fresh thyme sprigs over the entire sheet pan, distributing some over both the fish and vegetables.

   Tip: Fresh herbs add aromatic flavor that infuses the entire dish during roasting.

6. 6

   Roast in the preheated oven for 20-25 minutes, or until the mahi mahi is opaque and flakes easily with a fork, and the vegetables are tender with slightly charred edges.

   Tip: Check the fish at 20 minutes—it can dry out quickly if overcooked, so watch carefully.