Roasted Mahi Mahi with Fennel, Olives, and Orange

adapted from The Kitchn

½ fennel bulb , thinly sliced, fronds reserved

½ orange, sliced in half and then sliced thinly into half circles

A handful of your favorite mixed olives, pitted

1 tablespoons olive oil

1 pounds Mahi Mahi fillets

1 tablespoons chopped fresh oregano

Salt & pepper to taste

 

Preheat oven to 450°. Toss fennel, orange and olives in 1 tablespoon of the olive oil. Place the mixture in the bottom of a roasting pan large enough to accommodate the fish. Roast this mixture for about 10 minutes.

 

Season the fish all over with salt and pepper. Place the Mahi Mahi fillets on top of the roasted fennel, orange and olive mixture, drizzle with remaining olive oil. Sprinkle oregano over the top. Roast for about 10 minutes per inch thickness of the fillets or until fish is opaque and flakes easily with a fork. Using a spatula, remove fish carefully from the roasting pan and transfer to warm plates. Top with roasted fennel, orange and olive mixture and garnish with reserved fennel fronds.

 

Serves 2

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