Roasted Mahi Mahi with Fennel

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Toss the fennel wedges with 2 tablespoons of olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper on a large baking sheet.

   Tip: Cut fennel wedges evenly so they cook at the same rate.

2. 2

   Roast the fennel for 12-15 minutes until the edges begin to caramelize and soften, stirring halfway through.

3. 3

   While fennel roasts, pat the mahi mahi fillets dry with paper towels and season both sides with remaining salt and pepper.

   Tip: Dry fish prevents sticking and promotes better browning.

4. 4

   Push the roasted fennel to the sides of the baking sheet and place the seasoned mahi mahi fillets in the center. Drizzle fish with remaining 2 tablespoons olive oil.

5. 5

   Return the sheet to the oven and roast for 10-12 minutes until the fish flakes easily with a fork and reaches an internal temperature of 145°F.

   Tip: Do not overcook mahi mahi as it can become dry; check at 10 minutes.

6. 6

   While the fish cooks, melt the butter in a small saucepan over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.

7. 7

   Pour in the white wine and lemon juice, scraping up any browned bits. Simmer for 2 minutes, then stir in chopped fresh thyme.

   Tip: This pan sauce adds brightness and depth to the finished dish.

8. 8

   Transfer the roasted mahi mahi and fennel to serving plates, drizzle generously with the warm herb butter sauce, and garnish with fresh fennel fronds.