Fennel Mahi Mahi with Leeks and Italian Tomatoes

Name: Fennel Mahi Mahi with Leeks and Italian Tomatoes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Cuisine: mediterranean
Ingredients: 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; Chopped parsley

Rated 5.0 stars by 3 users

Servings

Prep Time

10 minutes

Cook Time

25 minutes

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.

Author:

Rumi Spice

Image of Fennel Mahi Mahi with Leeks and Italian Tomatoes

Ingredients

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
Chopped parsley

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Directions

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.