Baked Mahi Mahi with Wine and Herbs

Total Time:
45 min
Prep:
20 min
Cook:
25 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 4 sprigs fresh thyme
  • 8 sprigs fresh parsley
  • 2 bay leaves, preferably fresh
  • 8 cloves garlic, smashed
  • 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 red and yellow tomatoes, for garnish
Directions

Preheat oven to 450 degrees F.

Make a bed of herbs in a medium gratin dish or baking dish with the thyme, 4 of the parsley sprigs, and the bay leaves. Scatter the garlic on top. Season both sides of the fish with salt and pepper and place on top of the herbs. Add the vermouth and drizzle 2 tablespoons of the oil over the fish. Cover loosely with foil and bake until the fish is opaque, about 15 to 20 minutes, depending on how thick the fillets are.

Carefully pour the pan juices into a small saucepan and set the fish aside. Reserve the garlic and 4 thyme sprigs. Bring the sauce to a boil over high heat and cook until reduced by half, about 5 minutes. Whisk in the remaining 2 tablespoons olive oil and the lemon juice. Season with salt and pepper. Set aside.

Divide fish among 4 serving plates. Pour sauce over fish and garnish with the 4 remaining parsley sprigs, the reserved garlic and thyme, and tomatoes.


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4.1 22
Beware! The glass oblong dish we used in the oven broke into pieces when we set the oven to broil for a few minutes. Another reviewer said the same thing. Must be the Vermouth. item not reviewed by moderator and published
This was awesome! We loved the flavor and we also followed the same recipe for other fish. Will most definitely make this again and again. Thank you! item not reviewed by moderator and published
*** Warning *** We have made this dish twice in our small electric oven and the alcohol vapor from the vermouth has ignited (flashed both times and blew open the door oven. The first time we had a tight cover on the dish, and the second time a loose cover and it did not make a difference. Either cook it in a larger oven, or dilute the vermouth, or vent the oven to prevent the alcohol from reaching its flash point! Otherwise, we enjoy the dish (enough to cook it twice. Three times? Not sure... item not reviewed by moderator and published
I loved that it was such basic ingredients and that it came together so well l and had such great flavor! The only adjustment I made was substituting the vermouth with white wine and a little bit of lemon juice. It came out awesome and will definitely make again! item not reviewed by moderator and published
this was awesome! There was so much flavor it blew my mind. My whole family loved it and we also followed the same recipe for chicken breast because we have non-fish lovers and it was just as amazing on it! Will most def make this again and again. item not reviewed by moderator and published
So simple and delicious, I just used regular dry herbs and I did use corn starch to firm up the sauce...my hubby and I fought over the dregs of the sauce, it was THE BEST and I finally found a use for leftover dry vermouth...what a great thing to use as cooking wine. item not reviewed by moderator and published
I made this in an effort to eat more fish...I'm not a fan of thyme so I used dill instead. What a WONDERFUL substitution! The combination of the dill and lemon made the sauce so tasty! I served it with couscous and zucchini. My six year old LOVED it and was so proud that she tried fish and liked it!!! item not reviewed by moderator and published
The fish was delicate and flaky. The flavor was excellent but next time I will reduce the garlic by a clove or two. I made tomatoes with rosemary and parmesan and some garlic bread to go with the fish. The juice from the fish was so good, even my 5 yesr old was dipping her bread in it as not to leave anything on her plate. item not reviewed by moderator and published
We don't have fish that often. I had some mahi mahi to use and took a chance on this recipe. All ingredients I had on hand and a they made delicious outcome. I would recommend trying this recipe just as it's written. item not reviewed by moderator and published
Had my family over and we all enjoyed it even my 2 year old grandson. My fish store was out of Mahi Mahi so I used talapi. The flavoring from the juice was excellent. item not reviewed by moderator and published
You are not supposed to broil in glass. item not reviewed by moderator and published

Not what you're looking for? Try:

Asian-Style Baked Mahi Mahi

Recipe courtesy of Guy Fieri