Roasted Mahi Mahi with Lotus Root

Instructions

1. 1

   Preheat oven to 425°F (220°C). Toss lotus root slices with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper on a baking sheet.

   Tip: Don't overlap the lotus root slices too much; spread them in a single layer for optimal crispiness.

2. 2

   Roast lotus root for 18-20 minutes, stirring halfway through, until golden and tender at the edges.

   Tip: The edges should be crispy while the centers remain slightly creamy.

3. 3

   While lotus root roasts, prepare the glaze by whisking together lemon juice, minced ginger, minced garlic, honey, and remaining 3 tablespoons olive oil in a small bowl. Season with red pepper flakes, 1/4 teaspoon salt, and remaining pepper.

4. 4

   Pat the mahi mahi fillets dry with paper towels and arrange on a separate baking sheet. Season both sides with remaining salt and pepper.

   Tip: Dry fish ensures better browning and prevents sticking.

5. 5

   Brush the mahi mahi fillets generously with half of the ginger-lemon glaze, reserving the rest for drizzling.

6. 6

   Place the mahi mahi in the oven alongside the lotus root during the last 8-10 minutes of cooking. The fish is done when it flakes easily with a fork and reaches 145°F internally.

   Tip: Mahi mahi cooks quickly; watch carefully to avoid overcooking.

7. 7

   Transfer roasted lotus root to serving plates and top each with a mahi mahi fillet. Drizzle remaining glaze over the fish and lotus root.

8. 8

   Garnish with fresh cilantro and sesame seeds. Serve immediately while the fish is warm and lotus root is still crispy.

   Tip: A squeeze of fresh lime juice at the table adds extra brightness.