Roasted Mahi Mahi with Tomato and Herb Crust
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Easy
This roasted mahi mahi is one of my favorite weeknight dinners because it comes together in just 35 minutes total. The fish gets topped with a gorgeous crust of fresh herbs, tomatoes, and panko that keeps the fillets incredibly moist while creating a beautiful golden exterior. I love using fresh basil here, which is packed with antioxidants and adds such bright flavor without any heavy sauces. The cherry tomatoes roast alongside everything, getting sweet and jammy, and honestly, this meal feels elegant enough for company but simple enough that you won't stress in the kitchen.
Ella x
Ingredients
- 4mahi mahi fillets(6 oz each, patted dry)
- 473 mlcherry tomatoes(halved)
- 4garlic cloves(minced)
- 237 mlfresh basil(roughly chopped)
- 2 tablespoonsfresh parsley(finely chopped)
- 3 tablespoonsextra virgin olive oil
- 2 tablespoonslemon juice
- 237 mlwhite wine
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 237 mlpanko breadcrumbs
- 2 tablespoonsparmesan cheese(grated)
Detail level
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
Tip: Using parchment paper prevents sticking and makes for faster dishwashing.
- 2
In a small bowl, combine the minced garlic, cherry tomato halves, lemon juice, white wine, 2 tablespoons of olive oil, salt, and pepper. Stir gently to combine and let the mixture sit for 2 minutes to meld flavors.
Tip: Don't over-mix the tomatoes to keep them from breaking apart.
- 3
Place the mahi mahi fillets on the prepared baking sheet, spacing them evenly. Brush the top of each fillet lightly with the remaining olive oil and season with a pinch of salt and pepper.
Tip: Pat the fish dry before oiling to ensure it roasts rather than steams.
- 4
Distribute the tomato-garlic mixture evenly over each fillet, spooning some of the liquid over the top.
Tip: Reserve some of the tomato juices to pour around the fish for moisture during roasting.
- 5
In a small bowl, mix together the panko breadcrumbs, grated parmesan, fresh basil, and parsley. Sprinkle this herb-breadcrumb topping generously over each tomato-covered fillet.
Tip: This topping adds a delightful crunch and beautiful golden color.
- 6
Roast in the preheated oven for 18-22 minutes, until the fish is opaque throughout and flakes easily with a fork, and the topping is golden brown.
Tip: The fish is done when it reaches an internal temperature of 145°F (63°C).
- 7
Remove from the oven and let rest for 2 minutes. Serve each fillet with the roasted tomatoes and pan juices spooned around the plate.
Tip: Pair with roasted vegetables or a fresh green salad for a complete meal.
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