Baked Mahi Mahi with Wine and Herbs

• Difficulty: Easy
• Servings: 4
• Nutrition per Serving: Calories 417, Total Fat 17 g, Saturated Fat 2 g, Carbohydrates 25 g, Dietary Fiber 6 g, Sugar 1 g, Protein 39 g, Cholesterol 124 mg, Sodium 2047 mg
• Total Time: 45 minutes
• Preparation Time: 20 minutes
• Cooking Time: 25 minutes

Ingredients

• 4 sprigs fresh thyme
• 8 sprigs fresh parsley
• 2 bay leaves, preferably fresh
• 8 garlic cloves, gently crushed
• 4 (6-ounce) skinless mahi mahi fillets
• Kosher salt and freshly ground black pepper
• 3/4 cup dry vermouth
• 4 tablespoons extra-virgin olive oil
• 2 teaspoons freshly squeezed lemon juice
• 12 cherry or pear tomatoes in red and yellow, for decoration

Instructions

1. Preheat your oven to 450F and prepare a medium-sized gratin or baking dish by arranging a fragrant herb base of thyme, half the parsley sprigs, and bay leaves. Scatter the crushed garlic over this aromatic foundation, creating the perfect bed for your fish.
2. Season both sides of the mahi mahi fillets generously with kosher salt and freshly ground black pepper, then nestle them on top of the herb bed. Pour the dry vermouth around the fish and drizzle with 2 tablespoons of olive oil. Cover loosely with foil and bake until the delicate flesh turns opaque and flakes easily, about 15 to 20 minutes depending on thickness.
3. Once cooked, carefully transfer the flavorful cooking juices into a small saucepan while reserving the fish. Bring the liquid to a rolling boil over high heat and let it reduce by half, concentrating the flavors for about 5 minutes. Remove from heat and whisk in the remaining 2 tablespoons of olive oil and fresh lemon juice, then taste and adjust seasoning as needed.
4. Divide the beautiful mahi mahi fillets among four plates and spoon the silky sauce over each one. Garnish with the reserved parsley sprigs, roasted garlic cloves, thyme, and the jewel-toned cherry tomatoes for a restaurant-quality presentation that's both elegant and inviting.