Roasted Mahi Mahi with Watercress

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.