Roasted Mahi Mahi with Turnip and Herb Butter

Instructions

1. 1

   Preheat your oven to 425°F. Toss the turnip wedges with 2 tablespoons of olive oil, half the sea salt, and a quarter teaspoon of black pepper on a large baking sheet. Spread them in a single layer and roast for 15 minutes.

   Tip: Cutting turnips into uniform wedges ensures they roast evenly and become tender at the same time.

2. 2

   While the turnips roast, prepare the herb butter by mixing the softened butter with chopped thyme, parsley, minced garlic, lemon zest, and the remaining salt and pepper in a small bowl.

   Tip: Make the herb butter ahead of time and store it in the refrigerator until ready to use.

3. 3

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

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

4. 4

   After 15 minutes, remove the baking sheet from the oven and create space among the turnips. Add the mahi mahi fillets and scatter the sliced shallots around them.

   Tip: Nestle the fish between turnips so they roast together and the shallots flavor both ingredients.

5. 5

   Return the baking sheet to the oven and roast for 8-10 minutes until the mahi mahi is opaque throughout and flakes easily with a fork.

   Tip: Mahi mahi cooks quickly, so check it at the 8-minute mark to avoid overcooking and drying out the fish.

6. 6

   Remove from the oven and immediately place a generous dollop of herb butter on top of each mahi mahi fillet while still hot, allowing it to melt over the fish.

   Tip: The residual heat will melt the butter perfectly and infuse the fish with herbal flavors.

7. 7

   Divide the mahi mahi and roasted turnips among four serving plates. Drizzle with fresh lemon juice and serve immediately while everything is hot.

   Tip: Fresh lemon juice brightens the dish and pairs beautifully with the delicate fish and sweet turnips.