Fennel Mahi Mahi with Leeks and Italian Tomatoes
This roasted Mahi Mahi recipe baked over Italian tomatoes & leeks and topped with toasted wild fennel is the perfect recipe to impress your guests without a lot of effort.
2 Mahi Mahi filets
¼ cup fresh lemon juice
2 Tbsp olive oil1 tsp salt
1 tsp freshly-ground black pepper
2 tsp Rumi Whole Seed Fennel
2 leeks, white part sliced and chopped
4 cloves garlic, minced
15 oz crushed tomatoes, Italian
Preheat oven to 375F.
On a small plate, rub the mahi mahi filets with lemon juice & 1 Tbsp of olive oil, then season both sides with salt & pepper.
Refrigerate the mahi mahi as you work on the next step three steps.
Heat 1 Tbsp of olive oil in a large (oven-safe) skillet over medium heat.
Add in leeks and garlic. Sauté until leeks begin to soften.
Stir in tomatoes and wait until it is evenly heated through.
Add fish to the top of the tomato leek mixture & sprinkle fennel seeds over it.Bake in oven for 12 minutes.
Fish is done when it is tender and flaky (Internal temperature of 137F).
Season with chopped parsley and serve.