If you’re craving a dish that bursts with Mediterranean flavors and offers a delightful balance of tangy, briny, and fresh elements, this Baked Mahi Mahi with Tomatoes, Olives, and Capers Recipe is an absolute must-try. The tender mahi mahi fillets soak up a vibrant sauce made from sun-ripened cherry tomatoes, briny Kalamata olives, zesty capers, and a touch of spice, making every bite a celebration of taste and texture. Whether you are cooking a casual weeknight dinner or impressing friends at the table, this recipe brings warmth and brightness that will brighten up any meal.
Ingredients You’ll Need
The beauty of the Baked Mahi Mahi with Tomatoes, Olives, and Capers Recipe lies in its simplicity—each ingredient plays a crucial role in creating a dish that’s layered, flavorful, and visually appealing. These pantry staples come together to form a sauce that’s fresh and lively while letting the flaky mahi mahi shine through.
- Mahi mahi fillets (1.5 pounds): The star of the dish with a firm texture that holds up beautifully to baking.
- Lemon juice (from 1 lemon): Adds bright acidity and helps balance the richness of the fish.
- Olive oil (1 tablespoon): Essential for sautéing and infusing the base sauce with silky depth.
- Medium onion (1, chopped): Provides a subtle sweetness and aromatic foundation.
- Garlic cloves (2, minced): Small but powerful, garlic gives a savory punch.
- Dry white wine or vegetable broth (½ cup): Adds complexity and helps soften the tomatoes to make a luscious sauce.
- Cherry tomatoes (1 14-ounce can): Juicy burst of natural sweetness and acidity.
- Kalamata olives (½ cup, coarsely chopped): Briny, slightly fruity olives that add unmistakable Mediterranean flair.
- Fresh parsley (¼ cup, chopped): Brings a fresh, herbaceous brightness at the finish.
- Capers (2 tablespoons, drained): Tiny bursts of tangy saltiness that amplify flavor.
- Dried oregano (½ teaspoon): Adds a subtle earthiness that complements the dish perfectly.
- Crushed red pepper (¼ to ½ teaspoon): Provides just the right level of gentle heat to enliven the palate.
- Kosher salt and black pepper: Simple seasoning essentials to enhance every component.
How to Make Baked Mahi Mahi with Tomatoes, Olives, and Capers Recipe
Step 1: Prep and Marinate Your Fish
Start by placing the mahi mahi fillets in a glass or ceramic casserole dish—metal can react with the tomato sauce, so avoid it here. Lightly season the fish with kosher salt and pepper to enhance its natural flavor, then drizzle the fresh lemon juice over the fillets. Let them soak in that citrus goodness for about 10 minutes. This simple step helps tenderize the fish and infuses it with a subtle tang that sets the tone for the entire dish.
Step 2: Get Your Oven Ready
While the fish marinates, preheat your oven to 375 degrees Fahrenheit. Having that oven hot and ready ensures your mahi mahi cooks evenly and develops a tender, flaky texture without drying out.
Step 3: Craft the Flavorful Base Sauce
Heat the olive oil in a skillet over medium heat and add the chopped onion. Sauté until it becomes almost translucent—that gentle sweetness is what will balance the acidity of the tomatoes. Next, stir in the minced garlic and cook it for about 30 seconds until fragrant, careful not to burn it. Pour in the dry white wine or vegetable broth and let it simmer until reduced by half, concentrating the flavors and creating a delicate sauce base.
Step 4: Bring in the Tomatoes, Olives, and Capers
Now it’s time to add the star ingredients that make this Baked Mahi Mahi with Tomatoes, Olives, and Capers Recipe so unforgettable. Pour in the canned cherry tomatoes, coarsely chopped Kalamata olives, fresh parsley, capers, oregano, and crushed red pepper. Stir everything together thoughtfully so each component melds into a vibrant sauce. Taste and adjust with salt and pepper to suit your palate, remembering that the olives and capers already pack a salty punch.
Step 5: Bake Until Perfectly Flaky
Ladle the rich tomato mixture evenly over the fish fillets in your casserole dish, making sure every piece is generously covered. Bake in the preheated oven for 15 to 25 minutes, or until the fish flakes easily and reaches an internal temperature of 137 degrees Fahrenheit. The baking process allows the fish to absorb the fragrant sauce, carrying its flavors to new heights.
Step 6: Serve and Enjoy
Once baked, serve your mahi mahi immediately over a bed of fluffy cooked rice or tender orzo. Don’t forget to spoon extra sauce over the top to soak the grains with all the bright, savory juices. This final touch rounds out a beautifully balanced meal that feels both indulgent and wholesome.
How to Serve Baked Mahi Mahi with Tomatoes, Olives, and Capers Recipe
Garnishes
To brighten the presentation and add a hint of freshness, sprinkle additional chopped fresh parsley right before serving. A few thin lemon wedges on the side invite guests to add a burst of citrus if they desire, perfectly complementing the sauce’s tangy notes.
Side Dishes
This dish pairs wonderfully with simple, light sides that let the fish steal the spotlight. Consider fluffy steamed rice or nutty orzo, both ideal for soaking up the luscious tomato sauce. A crisp green salad dressed with lemon vinaigrette or roasted seasonal vegetables also work beautifully to add texture and balance.
Creative Ways to Present
For a more elegant touch, serve the mahi mahi on a bed of wilted arugula or sautéed spinach for an extra layer of green and peppery contrast. Alternatively, plate individual fillets topped with spoonfuls of sauce next to quinoa or couscous for a Mediterranean-inspired twist. No matter how you present it, this Baked Mahi Mahi with Tomatoes, Olives, and Capers Recipe is sure to impress.
Make Ahead and Storage
Storing Leftovers
If you find yourself with any leftovers, store the fish and tomato sauce in an airtight container in the refrigerator for up to 2 days. The flavors actually deepen overnight, making for a delicious next-day meal, though the texture of the fish may become a little softer.
Freezing
While it’s best enjoyed fresh, you can freeze the cooked fish and sauce if needed. Place the cooled portions in a freezer-safe container and freeze for up to one month. Thaw overnight in the refrigerator before reheating gently to retain the delicate flavors and textures.
Reheating
The best way to reheat leftover Baked Mahi Mahi with Tomatoes, Olives, and Capers Recipe is to warm it gently on the stove over low heat or in the oven at a low temperature to prevent overcooking the fish. Add a splash of water or broth if the sauce has thickened too much to keep it saucy and delicious.
FAQs
Can I use fresh tomatoes instead of canned?
Absolutely! If you have ripe cherry tomatoes on hand, you can dice about 1 ½ cups and use them in place of canned tomatoes. Just be sure to simmer them with the wine or broth a bit longer to break them down into a flavorful sauce.
What can I substitute for Kalamata olives?
If Kalamata olives aren’t your favorite or hard to find, green olives or Castelvetrano olives work beautifully too. They bring their own unique briny character, though the flavor might be slightly milder or less fruity.
Is mahi mahi the only good fish for this recipe?
While mahi mahi is ideal due to its firm texture and mild flavor, you can also try this recipe with other firm white fish like cod, halibut, or sea bass. Just adjust the baking time depending on the thickness of your fillets.
How spicy is the crushed red pepper in the recipe?
The crushed red pepper adds a gentle warmth that balances the acidity and saltiness without overwhelming the dish. You can adjust the amount to your preference or omit it entirely if you prefer a milder flavor.
Can this recipe be made gluten-free?
Yes! The recipe itself is naturally gluten-free as long as you choose gluten-free broth if using that instead of wine and serve it over gluten-free grains like rice or gluten-free pasta.
Final Thoughts
I truly hope you give this Baked Mahi Mahi with Tomatoes, Olives, and Capers Recipe a go—it’s one of those dishes that invites you in with its gorgeous colors, fills your kitchen with irresistible aromas, and satisfies your soul with every savory bite. Simple to prepare but packed with flavor, it makes a perfect dinner whenever you want something special yet approachable. Happy cooking and enjoy every delicious moment!
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Baked Mahi Mahi with Tomatoes, Olives, and Capers Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Low Fat
Description
This Baked Mahi Mahi Fish Recipe with Tomatoes and Olives offers a vibrant Mediterranean-inspired dish featuring succulent mahi mahi fillets baked in a flavorful tomato, olive, caper, and herb sauce. Perfectly balanced with a hint of spice and a bright lemon finish, it’s an easy yet elegant meal served over rice or orzo for a wholesome dinner.
Ingredients
Fish and Marinade
- 1.5 pounds mahi mahi, skinned and cut into 4 fillets
- 1 lemon, juiced
- Kosher salt and pepper, to taste
Sauce
- 1 tablespoon olive oil
- 1 medium onion, peeled and chopped
- 2 cloves garlic, minced
- ½ cup dry white wine (or vegetable broth)
- 1 (14 oz) can cherry tomatoes
- ½ cup coarsely chopped Kalamata olives
- ¼ cup chopped fresh parsley
- 2 tablespoons drained capers
- ½ teaspoon dried oregano
- ¼–½ teaspoon crushed red pepper (adjust to spice tolerance)
- Kosher salt and pepper, to taste
Serving
- Cooked rice or orzo, for serving
Instructions
- Marinate the Fish: Place mahi mahi fillets in a glass or ceramic casserole dish (avoid metal). Season both sides with kosher salt and pepper. Pour the fresh lemon juice evenly over the fillets and let them stand for 10 minutes to absorb the citrus flavor.
- Preheat the Oven: While the fish marinates, preheat your oven to 375° F (190° C) to prepare for baking.
- Sauté Aromatics: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until it becomes almost translucent, about 4-5 minutes. Stir in the minced garlic and cook for an additional 30 seconds to release its fragrance without burning.
- Deglaze and Reduce: Pour the dry white wine into the skillet and cook, stirring occasionally, until the liquid reduces by half, which should take approximately 3-4 minutes. This step intensifies the sauce’s flavor.
- Add Tomatoes and Seasonings: Stir in the canned cherry tomatoes, coarsely chopped Kalamata olives, fresh parsley, drained capers, dried oregano, and crushed red pepper. Mix well and season with salt and pepper to taste, allowing the flavors to meld together.
- Assemble and Bake: Spoon the tomato and olive mixture over each mahi mahi fillet in the casserole dish, ensuring each piece is well coated with sauce. Place the dish in the oven and bake for 15 to 25 minutes, or until the fish flakes easily with a fork and has reached an internal temperature of 137°F (58°C).
- Serve: Remove the baked fish from the oven and serve immediately atop cooked rice or orzo. Spoon additional sauce over the fish for extra flavor and moisture.
Notes
- For a non-alcoholic version, substitute dry white wine with vegetable broth.
- Adjust crushed red pepper quantity according to your preferred spice level.
- Make sure to use a glass or ceramic baking dish to prevent any reaction with acidic ingredients like lemon and tomatoes.
- Check internal temperature with a food thermometer to avoid overcooking.
- This dish pairs wonderfully with a light green salad or steamed vegetables for a balanced meal.
