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Fennel Mahi Mahi with Leeks and Italian Tomatoes

Rumi Spice

2 Mahi Mahi filets

3 Tbsp fresh lemon juice, divided

2 Tbsp extra virgin olive oil

1 tsp kosher salt

½ tsp freshly-ground black pepper

2 tsp Rumi Spice Whole Seed Fennel

2 medium leeks (white part only), thinly sliced

4 garlic cloves, minced

1 (15-ounce) can crushed tomatoes

Chopped parsley


Preheat the oven to 375 degrees.


Pat the Mahi Mahi filets dry and season on both sides with salt and pepper. Drizzle with 2 tablespoons of the lemon juice and 1 tablespoon of olive oil. Set aside.


Heat the remaining 1 tablespoon of olive oil in a large (oven-safe) skillet over medium heat.

Add in leeks and garlic, a pinch of salt and a few grinds of black pepper. Sauté until the leeks begin to soften, about 5 minutes.


Using your hands, crush the tomatoes into the pan. Season with 1 tsp salt and a few grinds of black pepper. Let cook until warmed through and slightly thickened, about 5-7 minutes.


Place the fish on top of the tomato leek mixture & sprinkle the fennel seeds over top.Transfer to the oven and bake until the fish is cooked through, tender and flakes easily with a fork, about 10-12 minutes.Drizzle over the remaining lemon juice, garnish with fresh chopped parsley and serve warm.

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