Roasted Mahi Mahi with Watercress
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just 35 minutes from start to table. Mahi mahi is such a mild, flaky fish that pairs beautifully with the peppery bite of fresh watercress, which is packed with vitamin K and antioxidants that are wonderful for your health. The combination of bright lemon, briny capers, and a silky butter sauce makes this feel fancy enough for company, but it's honestly so simple that even a busy Tuesday night feels manageable. You'll have a restaurant quality meal on your table before you know it.
Ella x
Ingredients
- 4mahi mahi fillets(6 oz each, patted dry)
- 710 mlfresh watercress(packed, roughly chopped)
- 4 tablespoonsolive oil
- 3 tablespoonsbutter
- 3 tablespoonsfresh lemon juice
- 2 tablespoonscapers in brine(drained)
- 1 teaspoonsea salt
- ½ teaspoonfreshly ground black pepper
- 2garlic cloves(minced)
- 1shallots(thinly sliced)
- 59 mlwhite wine
- 1 teaspoonlemon zest
Detail level
Instructions
- 1
Preheat your oven to 400°F (200°C). Season both sides of the mahi mahi fillets generously with salt and pepper, allowing the seasoning to sit for 2-3 minutes.
Tip: Patting the fish dry ensures a better crust when searing.
- 2
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, carefully place the mahi mahi fillets skin-side down and sear for 3-4 minutes until golden brown without moving them.
Tip: Resist the urge to flip too early; a good sear develops wonderful flavor.
- 3
Flip the fillets gently and transfer the skillet to the oven. Roast for 8-10 minutes until the fish is cooked through and flakes easily with a fork.
Tip: The internal temperature should reach 145°F (63°C).
- 4
While the fish cooks, prepare the lemon-caper butter sauce by melting butter in a small saucepan over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
Tip: Don't let the garlic brown or it will taste bitter.
- 5
Pour in the white wine and simmer for 2 minutes to reduce slightly. Add the lemon juice, capers, and lemon zest, then remove from heat and season lightly with salt and pepper.
Tip: The sauce should taste bright and slightly tangy.
- 6
In a small bowl, toss the sliced shallots with the remaining 2 tablespoons of olive oil and a pinch of salt. Set aside for garnish.
Tip: Raw shallots add a crisp, oniony bite to the watercress.
- 7
Remove the skillet from the oven and carefully transfer the mahi mahi to a serving platter. Top each fillet with a generous handful of fresh watercress.
Tip: The residual heat will slightly wilt the watercress while keeping it vibrant.
- 8
Drizzle the warm lemon-caper butter sauce over each fillet and scatter the fresh shallots on top. Serve immediately with extra lemon wedges on the side.
Tip: Serve with roasted vegetables or crusty bread to soak up the delicious sauce.
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