Roasted Mahi Mahi with Spinach

Instructions

1. 1

   Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.

   Tip: Using parchment paper prevents sticking and makes for quick cleanup after roasting.

2. 2

   Pat the mahi mahi fillets dry with paper towels and arrange them on the prepared baking sheet. Season both sides evenly with sea salt and freshly ground black pepper.

   Tip: Drying the fish ensures better browning and prevents excess moisture during cooking.

3. 3

   Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced shallot and sauté for 2 minutes until softened and fragrant.

   Tip: Softening the shallots first builds a flavor foundation for the spinach mixture.

4. 4

   Add the minced garlic to the skillet and cook for another 30 seconds until aromatic, then add the fresh spinach in batches, stirring until fully wilted, about 3-4 minutes total.

   Tip: The spinach will reduce significantly as it cooks, so don't worry if it seems like a large amount at first.

5. 5

   Transfer the wilted spinach mixture to a cutting board and chop it coarsely. Divide the spinach evenly among the four fillets, mounding it gently on top of each one.

   Tip: Chopping the spinach makes it easier to distribute and eat with the delicate fish.

6. 6

   In a small bowl, combine the panko breadcrumbs and grated parmesan cheese. Sprinkle this mixture over the spinach-topped fillets.

   Tip: This creates a light, crispy topping that adds nice texture contrast.

7. 7

   Drizzle the remaining 1 tablespoon of olive oil over the breadcrumb topping. Roast the fillets in the preheated oven for 12-15 minutes until the fish is opaque and flakes easily with a fork.

   Tip: Don't overcook the mahi mahi, as it can become dry. Check doneness by gently flaking the thickest part with a fork.

8. 8

   While the fish cooks, melt 2 tablespoons of butter in a small saucepan over medium heat. Add the lemon zest and juice, along with the white wine, and simmer for 2-3 minutes until slightly reduced.

   Tip: This quick pan sauce adds brightness and richness without being heavy.

9. 9

   Remove the roasted mahi mahi from the oven and plate each fillet. Drizzle the warm lemon butter sauce around the plate and garnish with additional fresh lemon zest if desired.

   Tip: Serving the sauce warm ensures the best flavor and helps it coat the fish beautifully.