Sun Dried Tomato Basil Mahi Mahi (Printable)

Flaky mahi mahi baked with sun-dried tomatoes, basil, capers, and garlic for a bright Mediterranean meal.

# What You'll Need:

→ Mahi Mahi Fillets

01 - 4 mahi mahi fillets, approximately 6 ounces each
02 - 2 tablespoons olive oil
03 - ½ teaspoon sea salt
04 - ¼ teaspoon black pepper

→ Sun-Dried Tomato Basil Topping

05 - ½ cup sun-dried tomatoes packed in oil, drained and chopped
06 - ¼ cup fresh basil leaves, chopped
07 - 2 cloves garlic, minced
08 - 2 tablespoons capers, drained
09 - ¼ cup kalamata olives, pitted and chopped (optional)
10 - 1 tablespoon fresh lemon juice
11 - 2 tablespoons olive oil
12 - ¼ teaspoon crushed red pepper flakes (optional)

# How To Make It:

01 - Preheat the oven to 400°F. Lightly grease a baking dish with olive oil or line it with parchment paper.
02 - Pat the mahi mahi fillets dry with paper towels. Drizzle both sides with 2 tablespoons of olive oil and season evenly with sea salt and black pepper. Arrange the fillets in the prepared baking dish.
03 - In a small bowl, combine the chopped sun-dried tomatoes, fresh basil, minced garlic, drained capers, kalamata olives if using, fresh lemon juice, 2 tablespoons of olive oil, and crushed red pepper flakes. Stir until well blended.
04 - Spoon the sun-dried tomato basil mixture evenly over the top of each mahi mahi fillet, pressing gently to adhere.
05 - Bake for 15 to 20 minutes, or until the fish flakes easily with a fork and is opaque throughout the center.
06 - Remove from the oven and let the fillets rest for 2 to 3 minutes. Serve garnished with fresh basil leaves and lemon wedges alongside.

# Expert Tips:

01 -
  • The sun dried tomato mixture is basically a bruschetta that decided to grow up and move to the coast, and it transforms plain fish into something restaurant worthy.
  • Everything bakes on one dish, which means you get maximum flavor with surprisingly little cleanup.
02 -
  • Do not skip patting the fish dry because wet fillets will steam instead of roast, and you will lose that beautiful texture on the edges.
  • A splash of white wine poured into the bottom of the baking dish before roasting adds a layer of flavor that seems almost magical.
03 -
  • Let the sun dried tomato topping sit for ten minutes before spooning it onto the fish because the flavors meld and deepen in that short rest.
  • Use the oil from the sun dried tomato jar instead of plain olive oil in the topping for an extra layer of concentrated tomato flavor.

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