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
Scale
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.
