Roasted Mahi Mahi with Leek and Lemon Butter

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Pat the mahi mahi fillets completely dry with paper towels and season both sides generously with salt and pepper.

   Tip: Drying the fish ensures a better sear and prevents it from steaming during roasting.

2. 2

   Clean the leeks by slicing them in half lengthwise and rinsing thoroughly between the layers under running water to remove any dirt. Pat dry and place on a baking sheet.

   Tip: Leeks trap soil between their layers, so thorough cleaning is essential.

3. 3

   Toss the cleaned leeks with 1 tablespoon of olive oil, half the salt, and a pinch of pepper. Arrange them cut-side down on the baking sheet and roast for 12 minutes until they begin to soften and develop light golden color.

4. 4

   While leeks roast, melt 1 tablespoon of butter with the remaining 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Add minced garlic and sauté for 30 seconds until fragrant.

   Tip: Using a combination of butter and oil prevents the butter from burning at high heat.

5. 5

   Place the seasoned mahi mahi fillets in the hot skillet and sear for 2-3 minutes on each side until light golden brown. Transfer the skillet to the oven.

   Tip: A quick sear creates a flavorful crust while keeping the interior moist.

6. 6

   Add the partially roasted leeks to the skillet alongside the fish. Drizzle with fresh lemon juice and dot with the remaining 3 tablespoons of butter. Return to the oven and roast for 8-10 minutes until the fish is cooked through and flakes easily with a fork.

   Tip: The fish should reach an internal temperature of 145°F (63°C) for optimal texture.

7. 7

   In a small bowl, combine panko breadcrumbs with chopped parsley, lemon zest, and thyme. Sprinkle this mixture evenly over the roasted fish and leeks.

8. 8

   Return to the oven for 2 minutes to lightly toast the breadcrumb topping until golden. Remove from heat and serve immediately while hot, spooning the pan juices over each plate.