Roasted Mahi Mahi with Parsnip and Herb Butter

Instructions

1. 1

   Preheat your oven to 400°F. Toss the cut parsnips with 2 tablespoons of olive oil, half the salt, and a quarter teaspoon of black pepper on a large roasting pan. Spread them in a single layer and roast for 15 minutes until they begin to soften.

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

2. 2

   While parsnips roast, prepare the herb butter by combining softened butter, thyme, parsley, minced garlic, lemon zest, and remaining pepper in a small bowl. Mix until well incorporated and set aside.

   Tip: Make the herb butter ahead of time for easier assembly.

3. 3

   After 15 minutes, remove the parsnips from the oven and push them to the sides of the pan, creating space in the center for the fish.

4. 4

   Pat the mahi mahi fillets dry with paper towels and brush both sides with the remaining 2 tablespoons of olive oil. Season each fillet with remaining salt and paprika.

   Tip: Dry fish ensures better browning and prevents sticking.

5. 5

   Place the seasoned mahi mahi fillets in the center of the roasting pan, nestled among the parsnips.

6. 6

   Roast for 10-12 minutes until the fish is opaque and flakes easily with a fork. The internal temperature should reach 145°F.

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

7. 7

   Remove the pan from the oven and immediately top each mahi mahi fillet with a generous dollop of the prepared herb butter, allowing it to melt over the warm fish.

   Tip: The residual heat will melt the butter beautifully into the fish.

8. 8

   Divide the roasted parsnips and mahi mahi among four plates, squeeze fresh lemon juice over each serving, and drizzle any pan juices and melted herb butter around the plate before serving.

   Tip: Serve immediately while the butter is still warm and the fish is at its best texture.