Roasted Mahi Mahi with Tomato and Herb Crust

Instructions

1. 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. 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. 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. 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. 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. 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. 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.