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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By bamato
on March 05, 2011
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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!
By wdcantrell
Pleasant Hill, CA
on October 23, 2010
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*** 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...
By HealthfulCook
Mesa, AZ
on August 16, 2010
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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!
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