Sun Dried Tomato Basil Mahi Mahi (Printable)

Flaky mahi mahi baked with Mediterranean sun-dried tomato, basil, and caper topping for a bright, flavorful dinner.

# What You Need:

→ Fish

01 - 4 mahi mahi fillets, about 6 oz each
02 - 2 tbsp olive oil
03 - 1/2 tsp sea salt
04 - 1/4 tsp black pepper

→ Sun-Dried Tomato Basil Topping

05 - 1/2 cup sun-dried tomatoes packed in oil, drained and chopped
06 - 1/4 cup fresh basil leaves, chopped
07 - 2 cloves garlic, minced
08 - 2 tbsp capers, drained
09 - 1/4 cup kalamata olives, pitted and chopped (optional)
10 - 1 tbsp fresh lemon juice
11 - 2 tbsp olive oil
12 - 1/4 tsp 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 tbsp 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 tbsp 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.
06 - Remove from the oven and let rest for 2 to 3 minutes. Serve garnished with fresh basil leaves and lemon wedges on the side.

# Expert Advice:

01 -
  • The sun dried tomato topping is so bold and savory you will want to put it on everything from chicken to crusty bread.
  • Mahi mahi cooks fast and stays incredibly moist when baked under a blanket of garlic and herbs.
  • It looks like something from a coastal restaurant but the real secret is how little effort it takes.
02 -
  • Do not skip patting the fish dry because excess moisture prevents the oil and seasoning from coating properly.
  • Check the fish at 15 minutes because mahi mahi goes from perfect to overcooked in just a few extra minutes.
03 -
  • Let the topping sit for ten minutes before spooning it on so the garlic and basil have time to release their oils into the mixture.
  • Use oil packed sun dried tomatoes rather than the dry ones because the extra moisture makes the topping luxuriously spoonable.

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